Chicken with Sun-Dried Tomato Orzo

Need
Cutting board
blender/food processor
small bowl
good cutting knife
skillet

4 boneless, skinless chicken breast
1/2 onion sliced into small pieces
1/2 tsp of pepper
1/2 tsp of salt
Garlic powder
1 zuchinni, sliced (quarter inch pieces)
1/2 cup freshly grated Parmesan cheese (there is alternative vegan parmesan cheese that is really good at Whole Foods and other Health food stores that tastes good too)
8 oz of whole wheat orz (you can substitute it for rice or soy pasta if you are allergic to wheat)
1/2 cup chopped sun-dried tomatoes, (dried, not oil packed)
1 tomato, diced
1-2 garlic cloves, minced
2 Tbs of freshly choppd marjoram
1 Tbs of red-wine vinegar

Directions

Boil orzo in a large Saucepan and add 1tsp of olive oil as it begans to boil. Usually 8 minutes is all it takes to boil the Orzo. Drain/rinse

While Orzo is cooking

blend together
1/4 cup sun-dried tomatoes
1 tomato, diced
1-2 cloves of garlic freshly minced
2 teaspoons of fresh chopped marjoram
1 Tbs of Red-wine Vinegar
2 tablespoons of olive oil
Blend in blender/food processor but not pureed, leave it to be somewhat of a chunky texture

Add olive oil into the skillet and add the chicken breast in there with a dab of salt/pepper/garlic power and cook for 2-3 minutes then add in onion and zuchini and cook another 5-6 minutes. Then transfer to a plate and slice chicken into thin strips and cover well.
Pour Tomato mixture into skillet and then take about 1/2 cup of the mixture and place in small bowl. Add to the skillet the orzo, Parmesan chz and a dash of red pepper flakes and stir on high for 2-3 minutes (cheese should be melted)
Prepare plates by adding mixture first then topping with chicken mixture and then each plate topped with 2 Tbs of freshly grated Parmesan cheese and a dash of Marjoram

Another Delicio Meal