Dinner: Italian Chicken and Orzo Stewish6-8 servings (again two people for the week)Prep 15 minutesCook time 20 minutesIngredients:1.5 lbs (ish, for this I used a 1.66 but close enough) of skinless boneless chicken breast, cut into bite size pieces1 small onion (white or sweet)1 cup of sliced carrots (I use baby carrots so I don’t have to peel them because I is lazzzyyy)3 small Zucchini (cut into bite size–quartered)1 Bell pepper (green or red diced)1 box of Orzo uncooked (it’s about 2 cups–obviously go organic if you can)1 tbsp of fresh garlic (3 cloves)1 14.5 oz can of crushed tomatoes (or if you have a gremlin that’s allergic to nickle, you can get a jar of unsalted tomato sauce)2 cups low sodium/no sodium added chicken broth1 tbsp dried oregano1 tbsp dried basil1 tbsp crushed red pepper flakesFresh cracked black pepper to tasteOPTIONAL GARNISH: Parmesan and fresh parsley to tasteDIRECTIONS:
Take a large cooking pot and put on medium to high heat. Wait about two minutes and add about 2 tbsp of olive oil. Add chicken and spices, garlic included, tossing for about 2-3 minutes until chicken looks coated (it won’t be cooked all the way through everywhere, it’s okay). Add all your veggies at this point and toss, allow to cook for another 3 minutes on same heat. Add sauce/tomatoes, chicken brother and orzo. Stir well! Bring to a simmer and allow it to do this for about 10 minutes covered. Make sure you stir frequently so the orzo doesn’t stick to the bottom, when it puffs up it won’t float since it is a heavier sauce. Garnish as desired once it thickens up!This recipe has no added salt, depending on your orzo of choice no fillers. All fresh vegetables and high in healthy proteins. This is a hearty meal that won’t make you feel bloated/too full and will warm you up this winter without the high calories/fat content.
Enjoy! Sound off in the comments if you have tried the recipe!!
For more dinner recipes for meal prepping throughout the week, check this one out! Veggie Turkey Lasagna