This One Pan Tuscan Chicken Orzo Is a Quick, Healthy, High P

• portions: 4
• temps total: 23 minutes

Ingrédients

1 tbs olive oil, from the sun-dried tomato jar

500g chicken breast, diced

1 tbs Tuscan seasoning*

1 onion, diced

1/2 tbsp garlic, minced

1 cup cherry tomatoes, halved

1/2 cup sun-dried tomatoes, drained (80g)

1 cup orzo/ risoni (200g)

2 1/2 cups chicken stock (625ml)

1/2 cup light cooking cream (125ml)

1 cup baby spinach

¼ cup parmesan cheese, grated (25g)

Instructions

Season the diced chicken with half the Tuscan seasoning. Heat the oil in a large pan over medium-high heat. Add the chicken and cook for 5 minutes until nearly cooked through. Remove from the pan and set aside.

Add the onion and garlic to the pan, sauté for 3-4 minutes until softened. Add the cherry tomatoes, sundried tomatoes and remaining Tuscan seasoning, cook for an another 2 minutes.

Add the orzo and stock, stir well. Add the chicken back into the pan, with a lid, reduce the heat and simmer for 10-15 minutes or until orzo is tender. Stir regularly so it doesn’t stick to the bottom of the pan.

Add the cream and spinach. Stir through until the spinach is wilted. Remove from the heat and stir through the parmesan until melted through.

can sub for 1 tsp each dried oregano & thyme + 1 tbsp minced garlic.

Macros (serves 4):

495 calories

P 42g

C 51g

F 16g