Rated 4 stars by 3 users
1/2 cup Rosemary Garlic Dressing
3 tablespoons Roasted Garlic Grapeseed Oil, divided
1 pound asparagus, trimmed and cut into 2-inch pieces
1 red bell pepper, diced
Marinate chicken breasts in Rosemary Garlic Dressing for 1 hour.
Prepare orzo according to package directions.
Heat 1 tablespoon Roasted Garlic Grapeseed Oil in a 12- inch nonstick skillet over medium-high heat. Sear chicken breasts for 5-7 minutes on each side until cooked through: 165°F. Transfer chicken to a plate.
Add remaining 2 tablespoons Roasted Garlic Grapeseed Oil, asparagus, and red bell pepper to the empty skillet and sauté for about 5 minutes or until tender.
Stir in spinach and cook until wilted. Add cooked 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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