Mediterranean Chicken Orzo
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 500 g | Chicken thighs | |
| 1 stalks | Celery | |
| 1 | Carrots | |
| 1 | Onions | |
| 50 g | Cherry tomatoes | |
| 4 tbsp | Lemon juice | |
| 250 g | Orzo | |
| 6 cloves | Garlic | |
| 15 g | Fresh parsley | |
| 1.5 tsp | Paprika | |
| .5 tsp | Turmeric | |
| 1.5 tsp | Allspice | |
| 500 ml | Chicken stock |
- Coat the chicken thighs in the paprika, ground allspice, turmeric and salt and leave for 10 mins. In the meantime chop the vegetables. Spray a large frying pan with some low calorie cooking spray and heat gently.
- Cook the chicken thighs until they start to brown. Turn them over and brown the other sides. Set the chicken aside. Add a few more sprays of low calorie cooking spray to the pan, then fry off the onion, carrot, celery and garlic until the onion is soft.
- Add the tomatoes, lemon juice and 100ml of the chicken stock. Return the chicken to the pan and place in the oven (or transfer to baking dish) with a lid on (or covered with foil) for 30 mins at 180C.
- Carefully remove from the oven, add the orzo, parsley and the rest of the stock, stir, and return to the oven for 20 mins with the lid off. Serve and enjoy!
Fat:
13.2g
Saturates:
4.2g
Sugars:
8.6g
Protein:
44.1g
Carbs:
50g
Fiber:
9.5g
40.9%
Calories
50.5%
Carbs
51.9%
Protein
33%
Fat
38%
Fiber