By Cheryl Orr

There are so many wonderful vegetables in season as we move into June in Northeast North Carolina.

From Farmers markets to farm stands and local grocers you can now find summer squash, zucchini, cucumbers, eggplant, radishes, spinach, okra, as well as some varieties of sweet corn, tomatoes, and green beans fresh from area farmers’ fields.

I often pick up veggies that look best and create a dish on the fly to use them. The other day I had french green beans and cherry tomatoes to incorporate into a dish. In my refrigerator I had a red bell pepper, chicken breasts, and fresh mozzarella. I always have a bottle of wine around, as well as chicken stock, a plethora of dried and fresh herbs, onions, and garlic, as well as many dried pastas. I was able to throw a one-pan meal together for dinner in about a half an hour.

This week I have included my recipe for Caprese Chicken with Veggies and Orzo. You can omit the orzo for a gluten-free dish, and substitute rice, or omit the carbs altogether and reduce the amount of wine and chicken stock.

Enjoy!

If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!

Caprese Chicken with Veggies and Orzo  

Serves 4

INGREDIENTS

• 2 boneless, skinless chicken breast halves
• Salt and freshly ground pepper to taste
• 4 tablespoons olive oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 4 garlic cloves, whole
• ½ cup white wine
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• ½ teaspoon dried marjoram
• ½ teaspoon dried thyme
• ¼ teaspoon paprika
• 1 tablespoon honey
• 1 teaspoon lemon zest
• ¾ cup chicken stock
• 2 cups cherry or grapes tomatoes, halved
• 2 cups french green beans, or small, thin green beans
• 1 cup dried orzo
• 8 tablespoons cold butter, cut into small pieces
• 1 ball of fresh mozzarella, sliced
• ½ cup fresh basil leaves

PREPARATION

1. Slice chicken breasts into strips and season with salt and pepper. Set in refrigerator while prepping the veggies.
2. Heat a large deep skillet or shallow braising pan to medium heat on a stovetop. Add oil and sauté chicken, onion and peppers a few minutes. Stir in garlic and reduce heat to low. Add white wine and bring to a gentle simmer. Stir in Dijon, dried herbs, honey, zest, chicken stock, tomatoes, green beans, and orzo. Season with salt and pepper to taste. Cover and cook on low heat for 5-8 minutes, until orzo and beans are tender. If the mixture is too thick add a little more stock.
3. Turn off the heat. Stir in the cold butter and adjust seasonings to taste. Add a layer of sliced mozzarella and basil leaves on top of chicken and veggies and cover pan until mozzarella begins to melt; serve.

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