Rated 4 stars by 3 users
1/2 cup Rosemary Garlic Dressing
1 pound asparagus, trimmed and cut into 2-inch pieces
1 red bell pepper, diced
Add chicken breasts and Rosemary Garlic Dressing to a freezer bag labeled "A" and seal. Squeeze bag to combine ingredients. Freeze.
Add asparagus, red bell pepper, and 2 tablespoons Roasted Garlic Grapeseed Oil to a second freezer bag labeled "B" and seal. Squeeze bag to combine ingredients. Freeze.
Thaw freezer bag contents completely before following the recipe.
Prepare orzo according to package directions.
Heat remaining 1 tablespoon Roasted Garlic Grapeseed Oil in a 12- inch nonstick skillet over medium-high heat. Sear chicken breasts from freezer bag A for 5-7 minutes on each side until cooked through: 165°F. Transfer chicken to a plate.
Snip corner of freezer bag B and drain any excess liquid. Add contents to the empty skillet and sauté for about 5 minutes or until tender.
Stir in spinach and cook until wilted. Add orzo to skillet and toss to combine.
Calories 470, Fat 20 grams, Saturated Fat 5 grams, Carbs 35 grams, Fiber 43 grams, Sugar 5 grams, Protein 36 grams, Cholesterol 100 milligrams, Sodium 290 milligrams
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