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
Zesty Chicken & Veggie Orzo
with creamy feta & Kalamata olives
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Zesty Chicken & Veggie Orzo?
The preparation time for Zesty Chicken & Veggie Orzo with creamy feta & Kalamata olives is between 25 and 45 minutes.
What is the total time required to make Zesty Chicken & Veggie Orzo with creamy feta & Kalamata olives?
The total time required to make Zesty Chicken & Veggie Orzo with creamy feta & Kalamata olives is between 40 and 60 minutes.
How many servings does Zesty Chicken & Veggie Orzo provide?
4 servings
What are the main ingredients in Zesty Chicken & Veggie Orzo?
Baby Tomatoes, Chicken, Danish-style Feta, Free-range Chicken Pieces, Fresh Basil, Garlic Heads, Lemons, NOMU Italian Rub, Orzo Pasta, Pitted Kalamata Olives, Spinach
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?
Baby Tomatoes, Chicken, Danish-style Feta, Free-range Chicken Pieces, Fresh Basil, Garlic Heads, Lemons, NOMU Italian Rub, Orzo Pasta, Pitted Kalamata Olives, Spinach
How many calories does Zesty Chicken & Veggie Orzo have?
959 calories
How much fat content does Zesty Chicken & Veggie Orzo have?
grams
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