A Mouthwatering Weeknight Dinner-Saver You Can Feel Good About

This recipe has been a huge success over at How Sweet It Is, and it has received lots of wonderful feedback. Here’s what some of the readers have said about it:



Oh, my. I just grabbed a post it and wrote this one down! I NEVER do that! I’m doing this immediately.

Wow! I made this today, and I have to say- AWESOME!! Thank you so much for the great recipe! I will definitely have to keep this one handy. So easy, and so good! 😀 (Broccoli happens to be my favorite veggie, btw.)





4 boneless, skinless chicken breasts

4 tablespoons olive oil

6 tablespoons dry white wine

1/2 teaspoon salt

1/2 teaspoon pepper

4 garlic cloves, minced

1 teaspoon dried basil

1/2 teaspoon dried parsley

1/4 cup finely grated parmesan cheese + 2 tablespoons


1 cup uncooked whole wheat orzo

3/4 cup vegetables of your choice



Season chicken breasts with salt and pepper. Whisk together 3 tablespoons olive oil, cheese, basil, parsley, garlic and 3 tablespoons of wine in a bowl. Place chicken in a large ziplock bag, then pour marinade over top and coat chicken. Keep in the fridge overnight.

The next morning, place chicken in your crockpot with 3 tablespoons of wine. Cook on low for 6-8 hours.

Prepare whole wheat orzo according to directions. Once cooked, combine with remaining olive oil, parmesan and salt and pepper if desired. Cut chicken into pieces/chunks, and toss together with orzo.





Quick Tip: If you don’t want to use white wine, you can use chicken broth instead.

Thanks to How Sweet it Is for this tasty weeknight meal!

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