For this week's What's Cookin'? segment here at WBKR, Angel and I were joined by Merritt Bates-Thomas, from the Green River District Health Department.  In addition to being a registered dietician, Merritt also serves on the board of the Owensboro Regional Farmers' Market.  When she joins us, she always serves up recipes that are incredibly healthy and good for you, but that also incorporate local, farm-fresh ingredients.  This week's recipe for Lemon Orzo Chicken with Summer Vegetables is a prime, delicious example. Here's how to make it!
LEMON ORZO CHICKEN w/ SUMMER VEGETABLES
4 chicken cutlets
1/2 cup all-purpose flour
dash of salt
2-3 tbsp olive oil
4 cloves of garlic, minced
4 oz fresh mushrooms, sliced
1 cup orzo
1/2 cup white wine (optional)
2 cups chicken stock
2 small zucchini, sliced 1/8 inch thick
2 small yellow squash, sliced 1/8 inch thick
dash of ground pepper
1 tbsp olive oil
2 tbsp lemon juice
1/4 cup grated parmesan cheese
2 tbsp minced chives for garnish
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DIRECTIONS:
In a shallow mixing bowl, combine flour and salt.  Place chicken cutlets on a cutting board and tenderize using a meat tenderizer mallet.  Add the chicken to the flour and toss lightly.
Heat an 11-inch skillet over medium heat.  Add 2-3 tablespoons of olive oil.  Sear the chicken to a light golden brown, about 4 minutes on each side.  Transfer the chicken to a plate and set it aside.  Add the minced garlic and mushrooms to the skillet.  Stir in the orzo.  Add the white wine and bring to a simmer.  Cook for 2 minutes.  Add the chicken stock.  Bring to a simmer again and cook for about 8 minutes covered.
Wash and slice the zucchini and yellow squash.  In a 9 inch skillet over medium heat, add a tablespoon of olive oil to the and saute' for about 5 minutes or until lightly browned over medium heat.  Remove from burner and set aside.
Remove the lid from the skillet, add zucchini/squash mixture, and stir into the orzo mixture.  Add lemon juice and Parmesan cheese and stir well.  Add chicken cutlets on top of the orzo vegetable mixture.  Return lid to skillet and reduce heat to medium-low.  Cook for an additional 10 minutes or until chicken is cooked thoroughly.  Remove lid and garnish with fresh minced chives.
Note:  If you do not want to prepare the recipe using white wine, increase the amount of chicken stock used in the recipe.
Yesterday, we sampled the recipe here on the show.  I thought it was absolutely delicious and can't wait to make this at home.  There's no doubt.  It's a keeper.
What's Cookin'? is sponsored weekly by Kentucky Legend and is heard each Monday here on WBKR during the morning show in the 8am hour.
 

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