Directions
- 1Combine orzo, mushrooms, asparagus, red onion, sun-dried tomatoes, spinach, chickpeas, chicken breast, chicken stock, parmesan, paprika, and garlic powder in a baking dish.
- 2Mix all the ingredients together until well combined.
- 3Cover the dish with foil.
- 4Place the covered dish in a preheated oven at 190°C for 35 minutes.
- 5Remove the foil and bake for a further 10 minutes for an extra crispy finish.
- 6Squeeze lemon over the baked dish to finish.
- 7Divide the dish into four servings.
Ingredients
- 160 g Orzo pasta
- 320 g Chicken breast
- 180 g Chickpeas (canned, drained, no added salt)
- 150 g Asparagus
- 150 g Red onion
- 150 g Mushroom
- 100 g Spinach
- 80 g Sundried tomatoes (in oil, drained)
- 100 g Parmesan
- 2 Garlic cloves
- 1 tbsp Paprika
- 400 ml Chicken stock
- 1 lemon
- Garlic powder
Equipment
baking dishovenfoilspatula
Tips
- Remove the foil and bake for a further 10 minutes for an extra crispy finish.
- Good for meal prep.
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