Tonight’s recipe is the latest one I decided to try from the Runner’s World Athlete’s Palate cookbook. this one was a big hit with the family and one that we will definitely add to the rotation again. You can find it on p.116 of the book.
I initially planned to make this meal yesterday but we ended up being busier than expected and had to find a quicker option to feed the kids. I decided to make the meal tonight even though I was unsure if I would be able to enjoy it because I was scheduled to have a wisdom tooth removed in the morning.
At first glance I thought this recipe might be a little complicated to make. However, that was not the case at all. I made the pesto quickly first and set it aside. Next, I seasoned the chicken, wrapped it in pancetta and stuck it in the oven for 30 minutes. That left plenty of time for me to get the orzo and zucchini ready.
Fortunately I was able to try the meal with my family tonight althoughI had to do so slowly with small bites. I really enjoyed this one. We ended up with leftover pesto that will be used for sandwiches tomorrow. I also think the leftover orzo will make for a good salad in a lunch.