This isn’t something that I would normally indulge in but, I have been trying to move outside my comfort zone when it comes to food. I am an extremely picky eater and it can sometimes be a hassle. I stepped out of my box and jumped over it on this one! The only part I couldn’t bring myself to eat was the olives. That will be one thing that I don’t think I will ever have a taste for.
The recipe is not that difficult so give it a try and let me know what you think!
Mediterranean Roasted Chicken with Orzo Salad
Heat oven to 425 degrees. In a bowl, stir together oil, vinegar, garlic, half of the lemon zest and juice, mint, oregano, salt and pepper.
Pat chicken pieces dry. Toss chicken and fennel with half of oil and herb mixture; refrigerate 1 hour.
Remove chicken mixture from marinade and discard marinade. Transfer fennel to a large baking dish. Top with chicken pieces and bake at 425 degrees for 40 minutes or until instant-read thermometer inserted in thickest part of the breast registers 160 degrees.
Meanwhile, cook orzo following package directions, about 9 minutes. Drain and transfer to a large serving bowl. Transfer chicken and fennel to a platter with a slotted spoon. Stir 1 tablespoon of pan drippings into the orzo. Add green beans, tomatoes, olives and feta into the orzo and remaining half of oil and herb mixture; stir to combine. Serve immediately.