What are the main ingredients in Zesty Chicken & Tuscan Orzo?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Zesty Chicken & Tuscan Orzo?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Zesty Chicken & Tuscan Orzo?

COOK THE ORZO: Once the pot of water is boiling rapidly, cook the orzo for 7-10 minutes until al dente, stirring occasionally to prevent it from sticking to the pot. Remove from the heat on completion, drain if necessary, and toss through some oil to prevent sticking. GET THE PASTA WATER BOILING: Fill a pot with 400ml of water and add in the stock. Give it a stir, place over a medium-high heat, and allow it come to the boil while you start the sauce. ITALIAN FLAIR!: Place a pan that has a lid over a medium-high heat with a drizzle of oil. When hot, fry the grated garlic for a minute until fragrant, shifting constantly. Pour in 60ml of water, add a pinch of salt, and stir in the halved baby tomatoes. Cook for 5-6 minutes until softened, breaking them up as they cook. Stir through the Italian Rub, the shredded spinach, and a good squeeze of lemon juice. Cook for 4-5 minutes, stirring constantly, until the spinach has wilted and the pasta sauce has thickened. If it’s too thick on completion, gradually add water in 10ml increments to loosen it. Stir through the chopped olives and season with salt, pepper, and a sweetener of choice to taste. Transfer the sauce to a bowl and set aside. Set the pan aside for step 4. CRISPY-SKINNED CHICKEN: Pat the chicken breasts dry with some paper towel. Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, fry the chicken skin-side down for 5-7 minutes until crispy. Flip, pop on the lid, and fry for another 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices. FINISH THE PASTA: Return the pan to a medium heat with another drizzle of oil or a knob of butter. Add in the cooked orzo, the tomato and spinach sauce, and three-quarters of the drained feta. Gently stir for 2-3 minutes until the orzo is coated and the feta is slightly melted. Remove from the heat on completion. ORZO TIME!: Serve up a delicious bowl of vegetable orzo pasta and top with the sliced chicken breast. Garnish with the remaining feta, the rinsed basil leaves, and some lemon zest. Finally, dollop over the basil pesto and serve with any remaining lemon wedges on the side. Bellissimo!

What should be prepared from my kitchen to make Zesty Chicken & Tuscan Orzo?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Sugar/Sweetener/Honey, Paper Towel

Zesty Chicken & Tuscan Orzo

Name: Zesty Chicken & Tuscan Orzo
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter; Sugar/Sweetener/Honey; Paper Towel

Italian flavours the whole family will love – and an absolute breeze to make! A sumptuous baby tomato sauce with Italian herbs, spinach, olives, and feta, folded through orzo pasta. Crowned with a tender chicken breast and flecked with lemon zest and fresh basil.

Zesty Chicken & Tuscan Orzo

with creamy feta, basil pesto & Kalamata olives

Hands on Time: 20 - 30 minutes

Overall Time: 30 - 40 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Chicken
Danish-style Feta
Free-range Chicken Breast
Fresh Basil
Garlic Clove
Lemon
NOMU Italian Rub
Orzo Pasta
Pesto Princess Basil Pesto
Pitted Kalamata Olives
Spinach
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Sugar/Sweetener/Honey
Paper Towel

Serves 1

GET THE PASTA WATER BOILING
Fill a pot with 200ml of water and add in the stock. Give it a stir, place over a medium-high heat, and allow it come to the boil while you start the sauce.
ITALIAN FLAIR!
Place a pan that has a lid over a medium-high heat with a drizzle of oil. When hot, fry the grated garlic for a minute until fragrant, shifting constantly. Pour in 30ml of water, add a pinch of salt, and stir in the halved baby tomatoes. Cook for 5-6 minutes until softened, breaking them up as they cook. Stir through the Italian Rub, the shredded spinach, and a good squeeze of lemon juice. Cook for 3-4 minutes, stirring constantly, until the spinach has wilted and the pasta sauce has thickened. If it’s too thick on completion, gradually add water in 10ml increments to loosen it. Stir through the chopped olives and season with salt, pepper, and a sweetener of choice to taste. Transfer the sauce to a bowl and set aside. Set the pan aside for step 4.
COOK THE ORZO
Once the pot of water is boiling rapidly, cook the orzo for 7-10 minutes until al dente, stirring occasionally to prevent it from sticking to the pot. Remove from the heat on completion, drain if necessary, and toss through some oil to prevent sticking.
CRISPY-SKINNED CHICKEN
Pat the chicken breast dry with some paper towel. Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, fry the chicken skin-side down for 5-7 minutes until crispy. Flip, pop on the lid, and fry for another 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
FINISH THE PASTA
Return the pan to a medium heat with another drizzle of oil or a knob of butter. Add in the cooked orzo, the tomato and spinach sauce, and three-quarters of the drained feta. Gently stir for 2-3 minutes until the orzo is coated and the feta is slightly melted. Remove from the heat on completion.
ORZO TIME!
Serve up a delicious bowl of vegetable orzo pasta and top with the sliced chicken breast. Garnish with the remaining feta, the rinsed basil leaves, and some lemon zest. Finally, dollop over the basil pesto and serve with any remaining lemon wedges on the side. Bellissimo!

Vegetable Stock - 5ml
Garlic Clove - 1
Baby Tomatoes - 150g
NOMU Italian Rub - 2.5ml
Spinach - 50g
Lemon - 1
Pitted Kalamata Olives - 25g
Orzo Pasta - 75ml
Free-Range Chicken Breast - 1
Danish-Style Feta - 50g
Pesto Princess Basil Pesto - 15ml
Fresh Basil - 3g

Download the Recipe

Serves 2

GET THE PASTA WATER BOILING
Fill a pot with 400ml of water and add in the stock. Give it a stir, place over a medium-high heat, and allow it come to the boil while you start the sauce.
ITALIAN FLAIR!
Place a pan that has a lid over a medium-high heat with a drizzle of oil. When hot, fry the grated garlic for a minute until fragrant, shifting constantly. Pour in 60ml of water, add a pinch of salt, and stir in the halved baby tomatoes. Cook for 5-6 minutes until softened, breaking them up as they cook. Stir through the Italian Rub, the shredded spinach, and a good squeeze of lemon juice. Cook for 4-5 minutes, stirring constantly, until the spinach has wilted and the pasta sauce has thickened. If it’s too thick on completion, gradually add water in 10ml increments to loosen it. Stir through the chopped olives and season with salt, pepper, and a sweetener of choice to taste. Transfer the sauce to a bowl and set aside. Set the pan aside for step 4.
COOK THE ORZO
Once the pot of water is boiling rapidly, cook the orzo for 7-10 minutes until al dente, stirring occasionally to prevent it from sticking to the pot. Remove from the heat on completion, drain if necessary, and toss through some oil to prevent sticking.
CRISPY-SKINNED CHICKEN
Pat the chicken breasts dry with some paper towel. Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, fry the chicken skin-side down for 5-7 minutes until crispy. Flip, pop on the lid, and fry for another 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
FINISH THE PASTA
Return the pan to a medium heat with another drizzle of oil or a knob of butter. Add in the cooked orzo, the tomato and spinach sauce, and three-quarters of the drained feta. Gently stir for 2-3 minutes until the orzo is coated and the feta is slightly melted. Remove from the heat on completion.
ORZO TIME!
Serve up a delicious bowl of vegetable orzo pasta and top with the sliced chicken breast. Garnish with the remaining feta, the rinsed basil leaves, and some lemon zest. Finally, dollop over the basil pesto and serve with any remaining lemon wedges on the side. Bellissimo!

Vegetable Stock - 10ml
Garlic Clove - 2
Baby Tomatoes - 300g
NOMU Italian Rub - 5ml
Spinach - 100g
Lemon - 1
Pitted Kalamata Olives - 50g
Orzo Pasta - 150ml
Free-Range Chicken Breast - 2
Danish-Style Feta - 100g
Pesto Princess Basil Pesto - 30ml
Fresh Basil - 5g

Download the Recipe

Serves 3

GET THE PASTA WATER BOILING
Fill a pot with 400ml of water and add in the stock. Give it a stir, place over a medium-high heat, and allow it come to the boil while you start the sauce.
ITALIAN FLAIR!
Place a pan that has a lid over a medium-high heat with a drizzle of oil. When hot, fry the grated garlic for a minute until fragrant, shifting constantly. Pour in 60ml of water, add a pinch of salt, and stir in the halved baby tomatoes. Cook for 5-6 minutes until softened, breaking them up as they cook. Stir through the Italian Rub, the shredded spinach, and a good squeeze of lemon juice. Cook for 4-5 minutes, stirring constantly, until the spinach has wilted and the pasta sauce has thickened. If it’s too thick on completion, gradually add water in 10ml increments to loosen it. Stir through the chopped olives and season with salt, pepper, and a sweetener of choice to taste. Transfer the sauce to a bowl and set aside. Set the pan aside for step 4.
COOK THE ORZO
Once the pot of water is boiling rapidly, cook the orzo for 7-10 minutes until al dente, stirring occasionally to prevent it from sticking to the pot. Remove from the heat on completion, drain if necessary, and toss through some oil to prevent sticking.
CRISPY-SKINNED CHICKEN
Pat the chicken breasts dry with some paper towel. Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, fry the chicken skin-side down for 5-7 minutes until crispy. Flip, pop on the lid, and fry for another 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
FINISH THE PASTA
Return the pan to a medium heat with another drizzle of oil or a knob of butter. Add in the cooked orzo, the tomato and spinach sauce, and three-quarters of the drained feta. Gently stir for 2-3 minutes until the orzo is coated and the feta is slightly melted. Remove from the heat on completion.
ORZO TIME!
Serve up a delicious bowl of vegetable orzo pasta and top with the sliced chicken breast. Garnish with the remaining feta, the rinsed basil leaves, and some lemon zest. Finally, dollop over the basil pesto and serve with any remaining lemon wedges on the side. Bellissimo!

Vegetable Stock - 10ml
Garlic Clove - 2
Baby Tomatoes - 300g
NOMU Italian Rub - 5ml
Spinach - 100g
Lemon - 1
Pitted Kalamata Olives - 50g
Orzo Pasta - 150ml
Free-Range Chicken Breast - 2
Danish-Style Feta - 100g
Pesto Princess Basil Pesto - 30ml
Fresh Basil - 5g

Download the Recipe

Serves 4

GET THE PASTA WATER BOILING
Fill a pot with 800ml of water and add in the stock. Give it a stir, place over a medium-high heat, and allow it come to the boil while you start the sauce.
ITALIAN FLAIR!
Place a pan that has a lid over a medium-high heat with a drizzle of oil. When hot, fry the grated garlic for a minute until fragrant, shifting constantly. Pour in 100ml of water, add a pinch of salt, and stir in the halved baby tomatoes. Cook for 5-6 minutes until softened, breaking them up as they cook. Stir through the Italian Rub, the shredded spinach, and a good squeeze of lemon juice. Cook for 5-6 minutes, stirring constantly, until the spinach has wilted and the pasta sauce has thickened. If it’s too thick on completion, gradually add water in 10ml increments to loosen it. Stir through the chopped olives and season with salt, pepper, and a sweetener of choice to taste. Transfer the sauce to a bowl and set aside. Set the pan aside for step 4.
COOK THE ORZO
Once the pot of water is boiling rapidly, cook the orzo for 7-10 minutes until al dente, stirring occasionally to prevent it from sticking to the pot. Remove from the heat on completion, drain if necessary, and toss through some oil to prevent sticking.
CRISPY-SKINNED CHICKEN
Pat the chicken breasts dry with some paper towel. Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, fry the chicken skin-side down for 5-7 minutes until crispy. Flip, pop on the lid, and fry for another 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
FINISH THE PASTA
Return the pan to a medium heat with another drizzle of oil or a knob of butter. Add in the cooked orzo, the tomato and spinach sauce, and three-quarters of the drained feta. Gently stir for 3-4 minutes until the orzo is coated and the feta is slightly melted. Remove from the heat on completion.
ORZO TIME!
Serve up a delicious bowl of vegetable orzo pasta and top with the sliced chicken breast. Garnish with the remaining feta, the rinsed basil leaves, and some lemon zest. Finally, dollop over the basil pesto and serve with any remaining lemon wedges on the side. Bellissimo!