Chicken Orzo Bowl
Servings 2
Calories 624kcal
Ingredients
Chicken Orzo Bowl
- 1 tsp 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 diced
- 1/2 cup Orzo
- 1/3 cup Sun dried tomatoes finely chopped
- 1/2 cup Cottage cheese
- 1 cup Chicken broth (plus extra if needed)
- Salt to taste
- Black pepper to taste
- 2 tsp Parmesan cheese grated
- 2 TBSP Fresh basil chopped
Side Salad
- 2 cups Mixed greens
- 1 tsp Extra-virgin olive oil
- 1/2 tsp Lemon juice
- Salt
- Black pepper
Dates
- 4 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 paste, 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: 624kcal | Carbohydrates: 65g | Protein: 35g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 876mg | Potassium: 1440mg | Fiber: 8g | Sugar: 23g | Vitamin A: 1292IU | Vitamin C: 51mg | Calcium: 174mg | Iron: 5mg