Arrange oven rack about 6 inches from top heat source and preheat broiler to high. In a large skillet on medium, heat oil. Add garlic and pepper flakes and cook, stirring frequently, until fragrant, about 1 minute. Add tomatoes and 2 cups boiling water. Increase heat to high, cover and bring to a boil. Add orzo, 1⁄8 tsp salt and 1/4 tsp black pepper and stir to combine. Reduce heat to medium-high and simmer, uncovered, for 8 minutes, stirring occasionally. Reduce heat to medium-low, cover and continue simmering until orzo is al dente, 4 to 6 minutes more, stirring occasionally.
Once orzo is simmering, thread 3 chicken tenders on each of 4 metal skewers and place on a large rimmed baking sheet. Mist with cooking spray and sprinkle with herb blend, remaining 1/4 tsp salt and remaining 1/2 tsp black pepper. Broil for about 8 minutes, turning once, until no longer pink in thickest part and temperature reaches 165°F on an instant-read thermometer. (TIME-SAVING TIP: Chop olives and mint while chicken and orzo are cooking.)
To orzo, stir in olives. Divide among serving plates and sprinkle with cheese. Top each with 1 skewer and sprinkle with mint.
Serving Size: 1 1/2 cups orzo and 1 chicken skewer
Modern-day Italians serve cornmeal-based polenta as a simple side or hearty entrée, enriched with cheeses and herbs. Offering yet another take on the classic, our polenta is used to create a soft crust for a winter vegetable pie.
Grain salads are fast and fantastic grab-and-go options for lunch or dinner. Toss your leftover cooked grains in your favorite homemade vinegar-based dressing. Pair with a protein of your choice, add grated veggies and fresh herbs, and top with avocado and toasted nuts and seeds. To get a jump start on the week’s meals, premake three portions of your favorite grain salad recipe using three 1-liter Mason jars. Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.
This easy skewered chicken with an Asian-inspired cashew sauce will become a staple in your household throughout the summer – you can marinate the chicken the night before and just throw it on the grill when you get home. Try it with a side of brown rice or quinoa sprinkled with chopped cilantro.
Saucy chicken and vegetables are drizzled with a simple but flavorful olive and basil purée for a stunning dish that looks like it came out of a high-end restaurant – your family will never know that it’s actually quite straightforward to make!