~ Grilled Chicken Strips with Orzo Salad ~

Ingredients:

Orzo Salad:

1 lb. of orzo

6.5 oz. jar of marinated artichoke hearts

3 bunches of fresh scallions – chopped

4 cloves of garlic – chopped

Healthy handful of fresh Italian parsley – chopped

3 vine ripe tomatoes – sliced

Handful of fresh basil – ripped

¼ lb. of bacon - sliced

Olive oil

1 pat of butter

2 stalks of celery – sliced

Dashes of red pepper flakes

Dashes of salt

Romano cheese for serving

Prepare orzo as directed drain and place in a serving bowl drizzled with olive oil.

Heat a large frying pan and place the bacon in the pan.  The pan should sizzle. 

When the bacon is slightly crispy add chopped scallions, celery, parsley and sauté until slightly tender. 

Add the sliced tomato and garlic and toss.  Sauté another minute or two, add the seasoning and toss into the orzo.

Add the artichoke hearts with the marinade into the orzo and toss.

Drizzle with olive oil and serve with grated Romano cheese.

Grilled Chicken Strips:

Ingredients:

3 lbs. of boneless chicken breast – sliced thin

Marinade:

1 tbs. - ground curry

2 tbs. - brown sugar

1 tbs. - ground cumin

½ tsp. - salt

½ tsp. - black pepper

½ tsp. – chili powder

2 tbs. – vinegar

1 tbs. lime juice

Drizzle of olive oil

Place the chicken in a bowl and add all of the above ingredients.  Toss and keep covered in the refrigerator for at least one hour or overnight.

Heat a griddle place the chicken on the heated griddle and grill until golden on each side and cooked through.

Honey Mustard Dipping Sauce:

3 tbs. - mustard

2 tbs. – honey

1 tbs. – lime juice

1 tsp. - balsamic vinegar

Combine all of the above ingredients in a small bowl and stir.  Use for dipping the chicken strips into.

This is a nice meal for any night of the week.

Enjoy with Love,

Catherine

xo