Chicken Orzo Bowl with Yogurt Sauce
with cherry tomato & cucumber salad- Tarwe
- Melk (inclusief lactose)
- Lupine
- Ei
- Mosterd
- Soja
- May contain traces of allergens
- Selderij
Orzo is a perfect canvas for flavours. As it's relatively small, it can easily absorb the delicious flavours of spices and sauces.
Ingredients
75 g
Orzo
(Contains: Lupine, Ei, Mosterd, Soja, May contain traces of allergens, Tarwe)
½ piece
Persian cucumber
5 g
Fresh mint
(Contains: Selderij, May contain traces of allergens)
½ piece
Lemon
35 g
Chopped red onion
1 piece
Garlic
1 teaspoon
Ground paprika
100 g
Red cherry tomatoes
75 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
100 g
Chicken thigh strips with Mediterranean herbs
Not included in your delivery
175 milliliters
Low sodium vegetable stock
1 teaspoon
Balsamic vinegar
1 teaspoon
Extra virgin olive oil
¼ tablespoon
[Plant-based] butter
¼ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Crush or mince the garlic.
- Heat the olive oil in a pot or saucepan over medium-high heat. Fry the onion with the garlic and paprika for 2 minutes, then stir in the orzo and fry for 1 more minute.
- Pour in the stock and cover with the lid, then allow to cook for 10 - 12 minutes over low heat until done. Stir regularly and add a splash of water as necessary if the orzo becomes too dry.
- Melt the butter in a frying pan over medium-high heat and fry the chicken for 6 - 8 minutes, or until done.
- Dice the cucumber and halve the cherry tomatoes, or cut any larger ones into quarters.
- In a large bowl, combine the cucumber with the cherry tomatoes, extra virgin olive oil and balsamic vinegar. Season to taste with salt and pepper.
Did you know... cherry tomatoes may be smaller than normal tomatoes, but they are more nutrient-dense; they are richer in potassium and folic acid, as well as vitamins A and C.
- Finely chop the mint and cut the lemon into wedges.
- In a bowl, combine the yogurt with half of the mint and the juice of one lemon wedge per person.
- Season to taste with salt and pepper.
- Serve the orzo in deep plates.
- Top with the salad, the chicken and the yogurt sauce.
- Garnish with the rest of the mint and serve with any remaining lemon wedges.
