By plantbaes
Pesto Baked Orzo Meal Prep
6 steps
Prep:10minCook:25min
This easy pesto baked orzo with chickpeas, sundried tomatoes, and kalamata olives is perfect for meal prep. High in protein and bursting with Mediterranean flavors, it's a great go-to dish for the week.
Updated at: Thu, 21 Nov 2024 11:35:54 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
38
High
Nutrition per serving
Calories635.4 kcal (32%)
Total Fat22 g (31%)
Carbs91.6 g (35%)
Sugars19.1 g (21%)
Protein23.5 g (47%)
Sodium824.8 mg (41%)
Fiber22.8 g (81%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat your oven to 400°F (200°C) fan-forced.
Step 2
Divide the orzo, cherry tomatoes, garlic, onion, chickpeas, sundried tomatoes, olives, pesto, vegetable stock powder, salt, chili flakes, and black pepper evenly between 4 oven-safe bowls (20 fl oz/600 ml capacity). Stir the ingredients to combine.
Step 3
Pour 1¼ cups of water into each bowl and stir again to ensure the mixture is well-combined.
Step 4
Transfer the bowls to the preheated oven and bake for 25 minutes.
Step 5
Toast the pine nuts in the oven for 8-10 minutes until golden.
Step 6
Remove the bowls from the oven and let them cool slightly. Top with fresh basil and the toasted pine nuts. Adjust seasoning as needed and enjoy!
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Notes
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Makes leftovers
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