By Olivia Ci
Healthy marry me chicken orzo
I love a one pot orzo recipe and this delivers on both ease and also taste. Full of sundried tomatoes, lots of fresh basil, parmesan, smokey paprika and a dollop of creme fraiche for extra creaminess. Suitable for left overs if batch cooking, hold for 3 days and warm up loosening with a bit of extra stock if needed. I like to serve it with roast chicken, but any protein works.
Updated at: Thu, 16 May 2024 08:32:11 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
36
High
Nutrition per serving
Calories897.2 kcal (45%)
Total Fat33 g (47%)
Carbs81.1 g (31%)
Sugars20.5 g (23%)
Protein70.7 g (141%)
Sodium1317 mg (66%)
Fiber16.6 g (59%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
1. Season the chicken with lots of salt and pepper, place a lemon in the cavity and roast at 190c fan for 40 minutes, leaving it to rest for 20 minutes covered in foil.
Step 2
2. Sweat the onion and garlic with a little salt and olive oil. Add in the sun-dried tomatoes, and the tomato puree and cook out for 2 minutes.
Step 3
3. Add in the cherry tomatoes, courgette and smoked paprika. Mix and cook for a couple more minutes, then add in the orzo and 250g water, and the stock cube.
Step 4
4. Mix well, bring to a gentle simmer and cook until the orzo is al dente, mixing from time to time to stop it from sticking to the bottom of the pan.
Step 5
5. Finish with 1 tbsp balsamic, 30g grated parmesan, 1 tbsp half fat creme fraiche and lots of chopped basil. Taste and season with salt and pepper if needed.
Step 6
6. Serve with a portion of roasted chicken.
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