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Ingredients
  • 8 oz. orzo
  • 2 tbsp. olive oil, divided
  • 4 6-ounce boneless, skinless chicken breasts
  • Kosher salt and pepper
  • ¼ c. white wine vinegar
  • 2 small zucchini (about 4 ounces each), very thinly sliced
  • 2 small yellow squash (about 4 ounces each), very thinly sliced
  • ½ c. store-bought pesto (or make your own with this recipe
  • ¼ c. roasted almonds, chopped
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