Yet another easy dish to share with you today, this Mediterranean Chicken Orzo is absolutely bursting with veggies, for a quick and healthy dinner that can be on the table in less than 30 minutes! A tip when cooking orzo – use a lot more water than you think you need. I use 7L stock pot 2/3rds full (about 2 qts).
Mediterranean Chicken Orzo
2 cups (1 500g packet) orzo
3 heaped tablespoons sundried tomato pesto (1/2 jar)
1 tablespoon Tuscan seasoning
400g chicken breast stir fry strips
1 bunch asparagus, cut into 1cm chunks
1 large punnet mushrooms (500g), sliced
1 punnet grape or cherry tomatoes, halved
4 cups rocket (arugula)
- Cook orzo in a large pan according to packet instructions, approx 11 minutes, stirring frequently. Drain, return to pan and stir through pesto.
- Heat some oil in a large frying pan on medium high heat. Add chicken to pan and sprinkle over Tuscan seasoning. Cook for 5-6 minutes, tossing frequently, until golden brown. Add to cooked orzo.
- Add a little more oil to pan, then add asparagus, mushrooms and tomatoes. Toss for 4-5 minutes until mushrooms are softened and asparagus is tender crisp.
- Add vegetables to chicken and orzo, then stir through rocket to serve.
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