Sweet Potato, Asparagus, and Chicken Orzo [Foodie Friday]

I'm trying to cook healthier, less processed dinners for my family.  I ate a chicken risotto dish at Brio a couple of weeks ago and loved it.  I came up with a this new dish by making some changes to the Brio dish. I didn't want all the extras that come with making risotto so I used whole wheat orzo instead.  My husband and I loved it!  We both took it for lunch the next day...which is huge for me because I usually don't eat leftovers.

Sweet Potato, Asparagus, Chicken Orzo Ingredients: 2 sweet potatoes cubed 1 lb asparagus (cleaned and trimmed) 4 chicken breasts cubed 1 cup orzo 2 tbsp. lemon juice 1 tsp dill weed 1 tsp parsley olive oil and coconut oil salt & pepper garlic powder, onion powder, Italian seasoning   Directions: Preheat oven to 400￮ Place cubed sweet potatoes in a gallon Ziploc bag, add 2 tbsp olive oil, salt/pepper, garlic/onion powder and Italian seasonings to taste (I use about 3 shakes of each). Seal and shake the bag to coat potatoes, then pour potatoes into a roasting pan. Bake for 35 min total (20 min then add asparagus for 15 min) Add asparagus to the same Ziploc bag with 1 tsp olive oil, shake, and add them to roasting pan when potatoes have 15 min left Cook orzo according to package directions Put 1 TBSP coconut oil in a large skillet over med/high heat. Let the pan get very hot before you add the cubed chicken so the chicken will brown, cook about 3 min per side. When orzo is finished cooking, drain and return to pan. Add lemon juice, dill, parsley and salt/pepper to taste. Add sweet potatoes, asparagus and orzo to the large skillet with the cooked chicken and serve immediately Recipe by Chrissy @ Loving Life http://lovinglife27.blogspot.com/2013/05/foodie-friday-sweet-potato-asparagus.html