Zesty Chicken With Orzo For Freezer Menus Recipes

SPICY CHICKEN AND ORZO SKILLET

Steps:

• In 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and garlic; cook and stir 3 minutes. Add carrots and onion; cover and cook 2 to 3 minutes or until vegetables are crisp-tender, stirring once.
• Stir in all remaining ingredients except spinach. Heat to boiling. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until most of liquid is absorbed and orzo is tender.
• Stir in spinach; cover and cook 2 to 3 minutes longer or until spinach is wilted.

ZESTY CHICKEN & ORZO SKILLET

Steps:

• Cook chicken in 2 Tbsp. dressing in large nonstick skillet on medium-high heat 4 min. on each side or until each is browned on both sides. Remove from skillet; set aside.
• Add remaining dressing and all remaining ingredients except basil to skillet; mix well. Bring to boil on medium heat.
• Top with chicken; cover. Simmer on medium-low heat 9 min. or until chicken is done (165ºF), stirring after 5 min.
• Remove from heat; let stand 5 min. Top with basil.

GARLIC CHICKEN WITH ORZO NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.

ZESTY CHICKEN WITH ORZO (FOR FREEZER MENUS)

Steps:

• Add chicken to a 1 qt freezer bag, vegetables and 3T dressing to a second qt bag, and pasta to a snack size bag. Squeeze out air, seal, and label with a Sharpie marker. Place in freezer.
• Remove the bags from the freezer and defrost when you are ready to prepare the meal.
• Heat oil in skillet over med-high. Cook chicken in oil, turning once, for about 10 minutes until brown on both sides. Remove from skillet and keep warm.
• Add broth and water to skillet; heat to boiling. Stir in pasta; heat to boiling. Cook uncovered about 9 minutes, stirring occasionally. Stir in vegetables and dressing.
• Add chicken; sprinkle with pepper. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and the chicken juices are no longer pink.

CRISPY CHICKEN WITH LEMON ORZO

Steps:

• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.
• Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes.
• Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley.
• Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.
• In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
• Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

ZESTY CHICKEN & ORZO SKILLET RECIPE - (4.5/5)

Steps:

• COOK chicken in 2 Tbsp. dressing in large nonstick skillet on medium-high heat 4 min. on each side or until each is browned on both sides. Remove from skillet; set aside. ADD remaining dressing and all remaining ingredients except basil to skillet; mix well. Bring to boil on medium heat. TOP with chicken; cover. Simmer on medium-low heat 9 min. or until chicken is done (165ºF), stirring after 5 min. REMOVE from heat; let stand 5 min.

ZESTY CHICKEN

Steps:

• In a small bowl, combine the mustard, honey, seasoning blend and Worcestershire sauce. Carefully loosen the skin of the chicken; spoon some of the mustard mixture under the skin., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken skin side up over drip pan and grill, covered, over indirect medium heat for 20-30 minutes on each side or until juices run clear and a thermometer reads 180°, basting occasionally with remaining mustard mixture. , Cover chicken and let stand for 5 minutes before cutting into serving-size pieces.

ZESTY SUMMER CHICKEN

Steps:

• Whisk the soy sauce, lime juice, sunflower oil, jalapeno pepper, garlic, ginger, coriander, brown sugar, and lime zest together in a bowl until the sugar dissolves. Place the chicken into a resealable plastic bag, and pour the marinade overtop. Mix to coat chicken, then seal bag, and refrigerate at least 2 hours.
• Heat a large, nonstick skillet over medium-high heat. Remove the chicken from the marinade, and shake off excess. Place into skillet, skin-side down, and cook until the skin crisps, about 4 minutes. Turn chicken over, and continue cooking on the other side until no longer pink in the center. Once done, remove the chicken and keep warm. Pour the remaining marinade into a skillet. Dissolve cornstarch in water, and stir into the sauce until thickened and clear. Bring the mixture to a boil, reduce heat to medium-low, and simmer 5 minutes. Serve chicken with sauce.

ZESTY GREEK CHICKEN WITH MINT

Steps:

• Combine mint, lemon peel, 2 tsp of the lemon juice, olive oil, 1/4 tsp of the salt, and 1/8 tsp of the pepper in a bowl and set aside.
• Bring 4 cups salted water to a boil.
• Prepare tzatziki sauce by peeling and grating half of the cucumber. Cut the remaining half into bite sized pieces and set aside. Squeeze the grated cucumber to remove excess water. Combine the grated cucumber, yogurt, remaining 2 tsp lemon juice, 1 tsp of the garlic and 1/4 tsp salt in a bowl and set aside.
• Halve any large chicken tenders and combine them in a bowl with the cornstarch, 1 Tbsp of the dry sherry, remaining 2 tsp garlic, remaining 1/2 tsp salt and remaining 1/8 tsp pepper. Stir until the cornstarch is no longer visible. Stir in 1 Tbsp of the vegetable oil and set aside.
• Heat a 12 inch stainless steel skillet over high heat until a bead of water evaporates within 2 seconds. Add the orzo and cook, stirring constantly for 1 - 2 minutes to toast it. Transfer the orzo to the boiling water and cook for 9 minutes or until tender. Drain and set aside.
• Meanwhile, add the remaining 1 Tbsp of oil to the pan. Add the chicken, spreading evenly in a single layer. Cook, undisturbed for 1 minutes until the chicken begins to sear. Stir-fry 1 minute or until chicken is just opaque. Swirl in the remaining 2 Tbsp dry sherry and stir-fry another 1 - 2 minutes until the chicken is cooked through. Add the tomato quarters and stir-fry for 30 seconds. Remove the pan from the heat. Stir in the cooked orzo and cucumber pieces.
• Drizzle the chicken and orzo with the mint mixture. Serve with tzatziki sauce.