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

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

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

Calories: 959, Carbs: 72 grams, Fat: grams, Protein: 68.2 grams, Sugar: 9.6 grams, Salt: 960 grams

How do I prepare Zesty Chicken & Veggie Orzo?

ROAST MOMENT: Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting half-way). AL DENTE ORZO: Once the pot of water is boiling rapidly, cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil. GET THE PASTA WATER ON THE GO!: Fill a pot for the orzo with 400ml of water. Place over medium-high heat and bring to a boil while starting the sauce. ORZO MOMENT!: Serve up a delicious bowl of vegetable orzo pasta and top with the roasted chicken. Garnish with the crumbled feta, the torn basil, and the lemon zest (to taste). Serve with any remaining lemon wedges on the side. Bellissimo! ALMOST THERE…: Return the pan with the sauce to medium heat. Add the cooked orzo and mix to combine. Allow to reheat, 1-2 minutes. ITALIAN FLAIR: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add 60ml of water, a pinch of salt, and the quartered tomatoes. Cook until softened, breaking up the tomatoes as they cook, 5-6 minutes. Stir through the NOMU Rub and fry until fragrant, 1-2 minutes. Add the shredded spinach and a squeeze of lemon juice (to taste). Cook until the spinach has wilted and the sauce has thickened, 2-3 minutes (stirring constantly). Loosen with warm water in 10ml increments if it’s too thick. Stir through the chopped olives, seasoning, and a sweetener. Remove from the heat and set aside.

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

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

Zesty Chicken & Veggie Orzo

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

Zesty Chicken & Veggie Orzo

with creamy feta & Kalamata olives

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Chicken
Danish-style Feta
Free-range Chicken Pieces
Fresh Basil
Garlic Heads
Lemons
NOMU Italian Rub
Orzo Pasta
Pitted Kalamata Olives
Spinach

From your kitchen:

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

Serves 1

ROAST MOMENT
Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting half-way).
GET THE PASTA WATER ON THE GO!
Fill a pot for the orzo with 200ml of water. Place over medium-high heat and bring to a boil while starting the sauce.
ITALIAN FLAIR
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add 30ml of water, a pinch of salt, and the quartered tomatoes. Cook until softened, breaking up the tomatoes as they cook, 5-6 minutes. Stir through the NOMU Rub and fry until fragrant, 1-2 minutes. Add the shredded spinach and a squeeze of lemon juice (to taste). Cook until the spinach has wilted and the sauce has thickened, 2-3 minutes (stirring constantly). Loosen with warm water in 10ml increments if it’s too thick. Stir through the chopped olives, seasoning, and a sweetener. Remove from the heat and set aside.
AL DENTE ORZO
Once the pot of water is boiling rapidly, cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
ALMOST THERE…
Return the pan with the sauce to medium heat. Add the cooked orzo and mix to combine. Allow to reheat, 1-2 minutes.
ORZO MOMENT!
Serve up a delicious bowl of vegetable orzo pasta and top with the roasted chicken. Garnish with the crumbled feta, the torn basil, and the lemon zest (to taste). Serve with any remaining lemon wedges on the side. Bellissimo!

Free-range Chicken Pieces - 2
Orzo Pasta - 75ml
Garlic Heads - 1
Baby Tomatoes - 80g
NOMU Italian Rub - 10ml
Spinach - 20g
Lemons - 1
Pitted Kalamata Olives - 20g
Danish-style Feta - 40g
Fresh Basil - 3g

Download the Recipe

Serves 2

ROAST MOMENT
Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting half-way).
GET THE PASTA WATER ON THE GO!
Fill a pot for the orzo with 400ml of water. Place over medium-high heat and bring to a boil while starting the sauce.
ITALIAN FLAIR
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add 60ml of water, a pinch of salt, and the quartered tomatoes. Cook until softened, breaking up the tomatoes as they cook, 5-6 minutes. Stir through the NOMU Rub and fry until fragrant, 1-2 minutes. Add the shredded spinach and a squeeze of lemon juice (to taste). Cook until the spinach has wilted and the sauce has thickened, 2-3 minutes (stirring constantly). Loosen with warm water in 10ml increments if it’s too thick. Stir through the chopped olives, seasoning, and a sweetener. Remove from the heat and set aside.
AL DENTE ORZO
Once the pot of water is boiling rapidly, cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
ALMOST THERE…
Return the pan with the sauce to medium heat. Add the cooked orzo and mix to combine. Allow to reheat, 1-2 minutes.
ORZO MOMENT!
Serve up a delicious bowl of vegetable orzo pasta and top with the roasted chicken. Garnish with the crumbled feta, the torn basil, and the lemon zest (to taste). Serve with any remaining lemon wedges on the side. Bellissimo!

Free-range Chicken Pieces - 4
Orzo Pasta - 150ml
Garlic Heads - 1
Baby Tomatoes - 160g
NOMU Italian Rub - 20ml
Spinach - 40g
Lemons - 1
Pitted Kalamata Olives - 40g
Danish-style Feta - 80g
Fresh Basil - 5g

Download the Recipe

Serves 3

ROAST MOMENT
Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting half-way).
GET THE PASTA WATER ON THE GO!
Fill a pot for the orzo with 600ml of water. Place over medium-high heat and bring to a boil while starting the sauce.
ITALIAN FLAIR
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add 90ml of water, a pinch of salt, and the quartered tomatoes. Cook until softened, breaking up the tomatoes as they cook, 6-7 minutes. Stir through the NOMU Rub and fry until fragrant, 1-2 minutes. Add the shredded spinach and a squeeze of lemon juice (to taste). Cook until the spinach has wilted and the sauce has thickened, 2-3 minutes (stirring constantly). Loosen with warm water in 10ml increments if it’s too thick. Stir through the chopped olives, seasoning, and a sweetener. Remove from the heat and set aside.
AL DENTE ORZO
Once the pot of water is boiling rapidly, cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
ALMOST THERE…
Return the pan with the sauce to medium heat. Add the cooked orzo and mix to combine. Allow to reheat, 1-2 minutes.
ORZO MOMENT!
Serve up a delicious bowl of vegetable orzo pasta and top with the roasted chicken. Garnish with the crumbled feta, the torn basil, and the lemon zest (to taste). Serve with any remaining lemon wedges on the side. Bellissimo!

Free-range Chicken Pieces - 6
Orzo Pasta - 225ml
Garlic Heads - 1
Baby Tomatoes - 240g
NOMU Italian Rub - 30ml
Spinach - 60g
Lemons - 1
Pitted Kalamata Olives - 60g
Danish-style Feta - 120g
Fresh Basil - 8g

Download the Recipe

Serves 4

ROAST MOMENT
Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting half-way).
GET THE PASTA WATER ON THE GO!
Fill a pot for the orzo with 800ml of water. Place over medium-high heat and bring to a boil while starting the sauce.
ITALIAN FLAIR
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add 120ml of water, a pinch of salt, and the quartered tomatoes. Cook until softened, breaking up the tomatoes as they cook, 6-7 minutes. Stir through the NOMU Rub and fry until fragrant, 1-2 minutes. Add the shredded spinach and a squeeze of lemon juice (to taste). Cook until the spinach has wilted and the sauce has thickened, 2-3 minutes (stirring constantly). Loosen with warm water in 10ml increments if it’s too thick. Stir through the chopped olives, seasoning, and a sweetener. Remove from the heat and set aside.
AL DENTE ORZO
Once the pot of water is boiling rapidly, cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
ALMOST THERE…
Return the pan with the sauce to medium heat. Add the cooked orzo and mix to combine. Allow to reheat, 1-2 minutes.
ORZO MOMENT!
Serve up a delicious bowl of vegetable orzo pasta and top with the roasted chicken. Garnish with the crumbled feta, the torn basil, and the lemon zest (to taste). Serve with any remaining lemon wedges on the side. Bellissimo!