Marinate Ahead
Lemonade Chicken
Parmesan Orzo with Spinach and Petite Peas
Ingredients
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- 1 (6-oz) can frozen lemonade concentrate, thawed
- ¼ cup soy sauce
- 1 tsp garlic powder
Instructions
- Combine all ingredients in a resealable zip-top plastic bag; seal bag, and chill at least 2 hours.
- Preheat oven to 375°F. Place chicken in a 13- x 9-inch baking dish. Bake 30 minutes or until golden brown, turning and basting chicken every 10 minutes.
Side Dish Ingredients
- 4 Tbsp butter, divided
- 1 cup orzo
- 1 (14.5-oz) can chicken broth
- 3 cloves garlic, minced
- 1 (6-oz) pkg baby spinach
- ½ cup shredded Parmesan cheese
- 2 (12-oz) pkg petite sweet peas
Side Dish Instructions
- Melt 2 Tbsp butter in a large skillet over medium heat. Add orzo, and stir until browned. Add broth, and bring to a boil; reduce heat and cover.
- Cook 15 minutes or until pasta is tender and liquid is absorbed.
- Melt 2 Tbsp butter in another skillet. Add garlic; cook 1 minute. Add spinach, and cook until just wilted.
- Toss spinach and Parmesan with cooked orzo. Add salt and pepper to taste.
- Microwave peas according to package directions. Season with salt to taste.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
