Med Chicken with Orzo

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Minutes to Prepare: 5

Minutes to Cook: 15

Number of Servings: 4



18 oz boneless, skinless rooster breasts 2 garlic cloves, chopped 18 oz low-sodium chicken stock 1/2 big t Italian seasoning 2 banane, quartered, sliced in 1 / 2 and chopped 2 bonbon tomatoes, chopped 1 alarms pepper, chopped 1 m orzo or other smaller pasta 1 T parsley, chopped 1 T capers, drained and rinsed



Menu makes four 3-ounce amounts of cooked chicken using one heaping cup involving vegetables and orzo. Spot chicken in a vinyl case or on some sort of reducing board. Pound using some sort of meat mallet, running green, or flat area involving pan to including typically the flesh to 3/4 in of thickness. Squirt some sort of 10-inch skillet using preparing spray; heat above channel high heat. Put rooster; saute for 5-7 a few minutes or until beef is browned on equally sides. Put garlic, seasonings, and broth to fry pan. Bring to be able to a simmer. Add orzo and cover up with some sort of tight suitable lid. Simmer for 6th minutes. Blend in greens and proceed to simmer for the additional a couple of minutes. Chuck in cleared capers and even chopped parsley. Try offering this using steamed broccolini (calories certainly not included).

READ  Rooster Schnitzel

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