Chicken And Veggie Orzo Dinner Recipe

About this recipe

A hearty and diabetic-friendly dinner featuring tender chicken, whole wheat orzo, and fresh vegetables in a creamy, flavorful sauce.

Ingredients

• 200G Natoora Organic British Green Kale
• - Fine Food Specialist Green Asparagus
• 250G Shallot Onion - 250g
• NaN Unsweetened Almond Beverage
• 350G Typically Daylesford Organic Chicken Breasts
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Forest Whole Foods Organic White Quinoa
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• - Tata Salt
• 60G Terre Exotique Cheeselovers Pepper, 60G

Instructions

1. 1. Clean and trim the woody ends off the asparagus by bending them until they snap naturally. Cut the trimmed asparagus into 1-inch pieces.
2. 2. In a saucepan with a steamer basket, steam the asparagus for about 8-10 minutes until almost tender. Set aside.
3. 3. Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the diced shallot and cook until softened, about 2-3 minutes.
4. 4. Add the quinoa to the pan and stir to coat it in the oil. Pour in 2 cups of low-sodium chicken broth and 1/2 cup of unsweetened almond milk. Bring to a simmer, stirring often, and cook for about 15 minutes until the liquid is mostly absorbed.
5. 5. While the quinoa cooks, season the diced chicken breast with salt and pepper. In a separate skillet, heat 1 tablespoon of olive oil over medium heat and cook the chicken until fully cooked through and golden brown, about 6-8 minutes. Set aside.
6. 6. Once the quinoa is tender and the liquid is absorbed, stir in the steamed asparagus, kale, cooked chicken, and 1/4 cup of grated Parmesan cheese. Mix well until the kale is wilted and everything is heated through.
7. 7. Taste and adjust seasoning with salt and pepper if needed. Serve warm and enjoy your diabetic-friendly chicken and veggie quinoa dinner.