1 pound asparagus, trimmed and cut into 2-inch pieces
1 red bell pepper, diced
1 (5 ounce) bag baby spinach
4 ounces crumbled feta cheese
Directions
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.
Serve chicken over orzo and top with crumbled feta cheese.
