Ingredients
Chicken Orzo Bowl
- 1 TBSP Extra-virgin olive oil
- ½ cup Red onion finely chopped
- 1 clove Garlic grated
- ½ tsp Paprika
- 1 tsp Dried oregano
- 1 TBSP Tomato paste
- 8 oz Boneless chicken thighs skinless, diced
- ¾ cup Orzo
- 8 Sun dried tomatoes finely chopped
- ⅔ cup Cottage cheese
- 1 cup Chicken broth (plus extra if needed)
- Salt to taste
- Black pepper to taste
- ¼ cup Parmesan cheese grated
- 2 TBSP Fresh basil chopped
Side Salad
- 2 cups Mixed greens
- 1 TBSP Extra-virgin olive oil
- 1/2 TBSP Lemon juice
- Salt
- Black pepper
Dates
- 6 Dates
Lemon Sparkling Water
- 24 oz Sparkling water
- 1 Lemon sliced
- Ice cubes for serving
Instructions
- Prep all ingredients per the instructions above.
- Heat oil in a pan over medium heat. Add the onion and sauté, stirring continuously, for 2-3 minutes until softened.
- Add garlic, paprika, oregano, and tomato puree, and stir for a minute, then add the diced chicken to the pan and cook for 5 minutes or until the chicken has turned white.
- Add the orzo, chopped sun dried tomatoes, cottage cheese, and broth, and mix until combined. Lower the heat and cover the pan with a lid. Cook until the orzo is tender, refer to cooking time on package. Add more broth if needed at any time throughout cooking.
- Once the liquid has reduced, remove the lid and stir in the grated Parmesan cheese and fresh basil. Cook for a minute more before serving.
- In a bowl, toss the mixed salad greens with olive oil, lemon juice, and salt and pepper.
- Combine the sparkling water and lemon slices. Serve over ice if preferred.
- Portion the chicken and orzo and serve alongside salad, lemon sparkling water, and dates for dessert.
Nutrition
Calories: 724kcal | Carbohydrates: 79g | Protein: 46g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 130mg | Sodium: 1119mg | Potassium: 1250mg | Fiber: 8g | Sugar: 25g | Vitamin A: 1255IU | Vitamin C: 48mg | Calcium: 322mg | Iron: 4mg
Chicken orzo bowl
Ingredients
Chicken Orzo Bowl
- 1 TBSP Extra-virgin olive oil
- ½ cup Red onion finely chopped
- 1 clove Garlic grated
- ½ tsp Paprika
- 1 tsp Dried oregano
- 1 TBSP Tomato paste
- 8 oz Boneless chicken thighs skinless, diced
- ¾ cup Orzo
- 8 Sun dried tomatoes finely chopped
- ⅔ cup Cottage cheese
- 1 cup Chicken broth (plus extra if needed)
- Salt to taste
- Black pepper to taste
- ¼ cup Parmesan cheese grated
- 2 TBSP Fresh basil chopped
Side Salad
- 2 cups Mixed greens
- 1 TBSP Extra-virgin olive oil
- 1/2 TBSP Lemon juice
- Salt
- Black pepper
Dates
- 6 Dates
Lemon Sparkling Water
- 24 oz Sparkling water
- 1 Lemon sliced
- Ice cubes for serving
Instructions
- Prep all ingredients per the instructions above.
- Heat oil in a pan over medium heat. Add the onion and sauté, stirring continuously, for 2-3 minutes until softened.
- Add garlic, paprika, oregano, and tomato puree, and stir for a minute, then add the diced chicken to the pan and cook for 5 minutes or until the chicken has turned white.
- Add the orzo, chopped sun dried tomatoes, cottage cheese, and broth, and mix until combined. Lower the heat and cover the pan with a lid. Cook until the orzo is tender, refer to cooking time on package. Add more broth if needed at any time throughout cooking.
- Once the liquid has reduced, remove the lid and stir in the grated Parmesan cheese and fresh basil. Cook for a minute more before serving.
- In a bowl, toss the mixed salad greens with olive oil, lemon juice, and salt and pepper.
- Combine the sparkling water and lemon slices. Serve over ice if preferred.
- Portion the chicken and orzo and serve alongside salad, lemon sparkling water, and dates for dessert.
Nutrition
Calories: 724kcalCarbohydrates: 79gProtein: 46gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.02gCholesterol: 130mgSodium: 1119mgPotassium: 1250mgFiber: 8gSugar: 25gVitamin A: 1255IUVitamin C: 48mgCalcium: 322mgIron: 4mg
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