4 boneless, skinless chicken breasts
4 tablespoons olive oil
6 tablespoons dry white wine
1/2 teaspoon salt
1/2 teaspoon pepper
4 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 cup finely grated parmesan cheese + 2 tablespoons
1 cup uncooked whole wheat orzo
3/4 cup vegetables of your choice
The night before, season chicken breasts with salt and pepper. Whisk together 3 tablespoons olive oil, cheese, basil, parsley, garlic and 3 tablespoons of wine in a bowl. Place chicken in a large ziplock bag, then pour marinade over top and coat chicken. Keep in the fridge overnight.
The next morning, place chicken in your crockpot with 3 tablespoons of wine. Cook on low for 6-8 hours.
Prepare whole wheat orzo according to directions. Once cooked, combine with remaining olive oil, parmesan and salt and pepper if desired. Cut chicken into pieces/chunks, and toss together with orzo. Add in vegetables of your choice! Top with additional parm.