Seared Chicken with Pesto Zucchini Orzo
Ingredients
- 8 oz. orzo
- 2 tbsp. olive oil, divided
- 4 6-ounce boneless, skinless chicken breasts
- Kosher salt and pepper
- 1/4 c. white wine vinegar
- 2 small zucchini (about 4 ounces each), very thinly sliced
- 2 small yellow squash (about 4 ounces each), very thinly sliced
- 1/2 c. store-bought pesto (or make your own with this recipe
- 1/4 c. roasted almonds, chopped
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