Cacio e Pepe Orzo with Chicken

• 份量: 4 servings
• 活動時間: 5 minutes
• 總時間: 35 minutes

食材

1 tbsp olive oil (or avocado oil)

1-1.25 lbs boneless, skinless chicken thighs

½ tsp garlic powder

½ tsp onion powder

½ tsp kosher salt

¼ tsp black pepper

½ tbsp butter (or more oil)

1 cup dry orzo (*)

3 garlic cloves (minced)

2 cups chicken broth or stock

8 oz frozen cauliflower rice (about 2 cups, optional)

¼ cup heavy cream

1 ½ oz freshly & finely grated parmesan cheese (*)

1 tsp black pepper (+ more to taste)

3 oz baby spinach

步驟

In a small bowl, mix together the garlic powder, onion powder, salt and pepper. Then, sprinkle this spice mix evenly over both sides of the chicken thighs and rub it in.

Bring a large pan to medium-high heat. Once hot, add oil. Then add seasoned chicken thighs and cook for 4 minutes per side (they don't have to be fully cooked through yet). Remove from pan and set aside.

Reduce heat to medium and add butter (or oil). Once melted, add orzo and allow it to toast for 2 minutes, stirring often. Add in garlic and cook for 30 more seconds, until fragrant.

Deglaze the pan with chicken broth, scraping up any browned bits at the bottom of the pan. Add in cauliflower rice and a bit more kosher salt. Stir.

Nestle chicken thighs back into the pan. Allow it to come up to a gentle boil, then reduce the heat to low and let it simmer, uncovered, for 15 minutes or until the orzo is tender. I like to flip the chicken at the halfway point to ensure it cooks evenly.

Remove chicken from the pan. Add in the heavy cream, parmesan and black pepper. Stir until the cheese has melted. Then, stir in the spinach until wilted. Taste and adjust the amount of salt and pepper to your preference.

Add chicken thighs back to the pan and optionally, garnish with even more freshly grated parmesan and black pepper. Enjoy!

營養

• 卡路里: 443 kcal
• 總脂肪: 19 g
• 飽和脂肪: 8 g
• 不飽和脂肪: 9 g
• 反式脂肪: 0.1 g
• 膽固醇: 138 mg
• 鈉: 1050 mg
• 總碳水化合物: 34 g
• 膳食纖維: 3 g
• 總糖: 3 g
• 蛋白質: 34 g