- Spring salad mix
- Chopped walnuts
- Craisins (dried cranberries) - *Tonight, we tried (and enjoyed!) pomegranate-infused ones
- Crumbled feta - *Usually I have feta on hand, but after realizing I didn't, I substituted with shredded mozarella. Not a bad replacement!
- Ken's Healthy Options Raspberry-Walnut Vinaigrette
Chicken and Sun-Dried Tomato Orzo
- 8 oz. orzo
- 1 C water
- 1/2 C chopped sun-dried tomatoes (not oil-packed), divided
- 1 plum tomato, diced
- 1 clove garlic, peeled
- 3 tsp chopped fresh marjoram, divided
- 1 tbsp red-wine vinegar
- 2 tsp plus 1 tbsp EVOO, divided
- 4 boneless, skinless chicken breasts, trimmed (1.25 lbs)
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 C finely shredded Romano cheese, divided
- Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.
- Meanwhile, place water, 1/4 C sun-dried tomatoes, plum tomato, garlic, 2 tsp marjoram, vinegar and 2 tsp oil in a blender. Blend until just a few chunks remain.
- Season chicken with salt and pepper on both sides. Heat remaining 1 tbsp oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
- Set aside 1/2 C of the tomato mix. Pour the rest into the pan and bring to a boil. Add the remaining 1/4 C sun-dried tomatoes to the pan along with the orzo and 6 tbsp cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
- Slice the chicken. Top each portion of pasta with sliced chicken, 2 tbsp of the reserved tomato mix and a sprinkling of the remaining cheese and marjoram.