Lemon Chicken and Orzo Primavera

Just another way to get outside on the grill! This is a very "springy" feeling dish with the lemon and vegetables running through it.

They are both great compliments to each other, but try them separate if that suits you!

Grilled Lemon Chicken

• 1/3 cup lemon juice
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 2 large cloves garlic, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves

Directions

1. In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
2. Preheat grill for high heat.
3. Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.

Orzo Primavera

Ingredients

• 1 tablespoon olive oil
• 1 cup uncooked orzo pasta
• 1 clove garlic, crushed
• 1 medium zucchini, shredded
• 1 medium carrot, shredded
• 1 (14 ounce) can vegetable broth
• 1 lemon, zested
• 1 tablespoon chopped fresh thyme

Directions

1. Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and serve.

Its hard enough to find something that my son will eat...let alone inhale! But this was a keeper!!!