Roasted Vegetables + Orzo + Chicken | Eat to Thrive

Ingredients

• 1 eggplant or 2 zuchinni, 3/4-inch diced
• 1 red bell pepper, 1″ diced
• 1 yellow bell pepper, 1″ diced
• 1 red onion, peeled and 1″ diced
• 2 garlic cloves, minced
• 1/4 cup good olive oil
• 1-1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 oz whole wheat orzo
• 1/3 cup freshly squeezed lemon juice (2 lemons)
• 1/3 cup good olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 scallions, minced (white and green parts)
• 1/4 cup pine nuts, toasted
• 4 oz good feta, 1/4-inch diced (not crumbled)
• 15 fresh basil leaves, cut into chiffonade
• 12 oz chicken, diced (optional – I use precooked grilled chicken)