By Wesley Perrett
Chicken, Pea and Kale Orzo
If you've not tried orzo pasta before you really should give this recipe a go. This is a bowl of goodness that I'm sure you'll love and will make more than once.
Updated at: Wed, 16 Aug 2023 20:34:50 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
37
High
Nutrition per serving
Calories867.3 kcal (43%)
Total Fat27.9 g (40%)
Carbs90.8 g (35%)
Sugars17.2 g (19%)
Protein68.1 g (136%)
Sodium2880.2 mg (144%)
Fiber21.5 g (77%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Place the chicken between two pieces of cling film, and using a rolling pin or wooden mallet, lightly beat until slightly thinned to an even thickness. Melt 1/2 tablespoon of the coconut oil on a hot griddle pan and cook the chicken for 6-8 minutes on each side, until cooked through. Check by slicing into it to make sure the meat is white all the way through, with no raw pink bits left. Set aside.
Step 2
Melt the remaining coconut oil in a large non-stick saucepan. Add three-quarters of the sliced spring onions with a pinch of salt and stir-fry for 1–2 minutes. Add the boiling hot stock and the orzo. Cover and boil for 8 minutes, then chuck in the peas and kale, season, and simmer for another 4 minutes, until the pasta is cooked and the kale has wilted.
Step 3
Shred the cooked chicken and add to the orzo with the lemon zest, juice and mint. Top with the remaining spring onion and extra lemon zest.
Notes
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Delicious
Easy
Go-to
Under 30 minutes
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