Orzo is a small pasta that is delicious in salads like this. Try to source organic chicken and stir in left over roast vegetables for a nutrient boost. This dish keeps well, and can be served warm or cold. Egg free, lactose free.
Ingredients:
- 3/4 cup orzo
- 2 cups chicken stock
- 4 ounces spinach
- cup red onions, small dice
- cup red bell pepper, small dice
- 2 garlic cloves, minced
- 1 bunch green onions, chopped
- 1 cup shredded roasted chicken
- 2 tablespoon olive oil
- tbsp red wine vinegar
- salt and pepper
Steps/Methods:
Boil stock and pour orzo in and stir for 30 seconds. Simmer orzo until orzo is al dente. Strain orzo and set aside.
Saut onions and red peppers for 5 min in 1 tablespoon olive oil. Continue by adding garlic and shredded chicken; stir and cook for 1 minute. Turn off stove then add spinach, green onions, another 1 tablespoon of olive oil and the vinegar.
Season with salt and pepper to taste then adjust olive oil or vinegar if necessary.
Additional Tips:
- 3/4 cup orzo
- 2 cups chicken stock
- 4 ounces spinach
- cup red onions, small dice
- cup red bell pepper, small dice
- 2 garlic cloves, minced
- 1 bunch green onions, chopped
- 1 cup shredded roasted chicken
- 2 tablespoon olive oil
- tbsp red wine vinegar
- salt and pepper
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