Dans Quick Pick: Pepi Pinot Grigio
Bulk or Grocery:
12 oz. orzo
Produce: 1 small
bunch broccoli, 1 lb. baby carrots, Parsley
Meat: 1 lb. Co-op
Marinated Lemon Pepper Chicken
Wine: Pepi Pinot
20 minutes ahead:
Set a large pot of salted water to boil. Wash and cut broccoli into bite-size
pieces. Wash and chop parsley to equal two big handfuls. Grate 1/4 cup
10 minutes ahead:
Add orzo to boiling water and cook according to package directions. Heat
a large sauté pan over medium high heat. Slice chicken into bite-size
pieces. Sauté chicken 5 minutes.
5 minutes ahead: Add
cut broccoli and half the bag of carrots to orzo. Turn chicken and sauté
another 5 minutes until done.
Drain pasta and vegetables. Return pasta and veggies to pot, toss with
parsley, Parmesan, and 1 tsp. butter. Season with salt and pepper. Serve
with chicken. Open wine.
The Dietitian says:
Each 1/2 cup of these cooked veggies is a super nutritious serving of
antioxidants, fiber, and vitamin A from broccoli and carrots. Skinless
chicken breast is an excellent source of lean protein.