Ingredients

• 2 ounces orzo pasta, uncooked
• 2 ounces quinoa, uncooked
• 2 garlic cloves
• 1/2 cup onion
• 1 cup red bell pepper
• 1/2 cup fresh mushrooms
• 12 ounces boneless, skinless chicken breast
• 2 lemons
• 1-1/2 tablespoons salt-free herb seasoning blend
• 2-1/2 tablespoons olive oil

Preparation

1. Cook orzo and quinoa according to package directions and set aside.
2. Mince garlic; dice onion and bell pepper; slice mushrooms.
3. Cut chicken into 1″ pieces. Place chicken in a zippered plastic bag with juice from 1 lemon and 1 tablespoon of salt-free herb seasoning blend. Mix together and place in the refrigerator.
4. Heat 1/2 tablespoon olive oil in medium nonstick skillet over medium heat. Add garlic and onion. Sauté until onion is translucent (about 3 to 5 minutes). Add bell pepper and mushrooms. Cook, stirring occasionally, until peppers are just tender (about 5 to 7 minutes). Remove from heat and set aside.
5. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add chicken and cook until no longer pink inside (about 7 minutes).
6. Whisk together remaining 1 tablespoon olive oil, juice of 1 lemon and 1/2 tablespoon salt-free herb seasoning blend and add to chicken.
7. Stir in cooked orzo, quinoa and sautéed vegetables, and then cook another 3 to 5 minutes until chicken is fully cooked and all ingredients are heated through.
8. Divide evenly to make 4 portions.

Helpful hints

• Two ounces dry orzo pasta and two ounces dry quinoa yield 1 cup each when cooked.