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Tuscan Chicken Orzo - easy 30 minute meal
This
Tuscan Chicken
Orzo is full of fresh flavors, easy to make on the fly, and even easier to make ahead. Perfect for a delicious lunch or light dinner!⅕⅕
Course
Main Course
Cuisine
American, Italian
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Calories
454
kcal
Author
Kylee Ayotte
Equipment
Cutting Board
Kitchen Knife
Saucepan
Large skillet
Wooden Spoon
Strainer
Tongs
Ingredients
2
cups
plain or whole wheat orzo
uncooked
1
lb
chicken breast
sliced into thin cutlets
2
Tbs
tuscan seasoning
(recipe linked below)
Salt and pepper to taste
1/2
red pepper
cut into strips
1/2
yellow pepper
cut into strips
12
cherry or grape tomatoes
halved
2.5
oz
baby arugula
2
Tbs
sundried tomato pesto
1
Tbs
grated parmesan
optional
Instructions
Get prepped
Cook orzo according to package directions.
Meanwhile, season your chicken with salt and pepper, and sprinkle with tuscan seasoning.
Cook the chicken and vegetables
Heat olive oil in a skillet, and cook chicken until golden brown and cooked through. Remove chicken and keep warm.
In the same skillet, add the red and yellow peppers, and sautee until softened - about 3 minutes.
In the last minute, add the cherry tomatoes.
Add the pasta and pesto
Drain the orzo, add the pesto and stir through.
Add the cooked vegetables to the orzo, and mix.
Serving
When ready to serve, add the arugula to the orzo mixture, and divide between plates.
Slice the chicken breast, and place on top of the orzo.
Sprinkle with parmesan.
Devour.
Notes
Recipe for
DIY Tuscan Seasoning
Nutrition
Calories:
454
kcal
|
Carbohydrates:
63
g
|
Protein:
36
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
74
mg
|
Sodium:
233
mg
|
Potassium:
869
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
1477
IU
|
Vitamin C:
58
mg
|
Calcium:
119
mg
|
Iron:
3
mg