Chicken Orzo Skillet
Chicken Orzo Skillet
Good morning! Our first night of emeals was a success! I even fought the urge to add copious amount of extra garlic while cooking, like I normally would, so that I could give y’all a more thorough review! HA! One reason that I chose this week to do the emeals trial, is my daughter (age 9) is out of school for spring break, which gives us lots of time to cook together. (Our favorite thing ever!) Since we are trying a few new things this week, I knew we would have a blast! This Chicken Orzo Skillet had a few ‘new to us’ things to try! I had never cooked orzo or boneless, skinless chicken thighs! This meal came together SO quickly. Even with us taking our time and lots of goofing off, it was on the table in about 20 minutes. All four of us just gobbled this right up! We each did add a little garlic salt to our portions and it was PERFECT! Next time, I would double the garlic in the recipe, but, y’all know, I am a garlic FANATIC! This made me very excited to experiment more with orzo and chicken thighs!
Chicken Orzo Skillet with Corn & Avocado Salsa (recipe courtesy of emeals)
Ingredients
1 cup uncooked orzo pasta
3 teaspoons olive oil, divided
1 lb boneless, skinless chicken thighs, cubed
2 cloves garlic, minced
1½ teaspoons Italian seasoning
½ teaspoon salt
2 (14-oz) cans stewed tomatoes, cut up
15-oz can white beans, rinsed and drained
12-oz bag frozen broccoli florets, thawed
Directions
Cook orzo as directed; drain and set aside. Coat a large skillet with cooking spray, add 2 teaspoons oil. Brown chicken; remove, and keep warm. Add remaining 1 teaspoon to the same skillet, and saute garlic. Stir in Italian seasonings, salt, tomatoes, and beans. Bring to a boil. Stir in broccoli and chicken. Reduce heat, and simmer 10 minutes or until thoroughly heated. Add cooked orzo to the mixture; stir to combine.
Chicken Orzo Skillet
Corn & Avocado Salad
I simply can NOT say enough good stuff about this salad! In fact, what little was left over after dinner, I just finished off, scooping it up as a dip with tortilla chips! It was my daughter’s first time trying avocado and she loved it as much as me! My husband is not an avocado fan, so he ate around the avocado, but hey, more for ME!!!! I will be making this again and again, because it is a delicious, EASY, and HEALTHY side!
Corn & Avocado Salad (Recipe Courtesy of emeals)
Ingredients
14-oz can corn, drained
1 pint cherub tomatoes, cut in half
1 large avocado, peeled and cubed
2 tablespoons chopped fresh cilantro
Juice of 1 lime
3 tablespoons olive oil
1 clove garlic, minced
Directions
Mix together corn, tomatoes, avocado, and cilantro. Whisk together lime juice, olive oil, and garlic; season with salt and pepper to taste. Pour dressing over corn mixture, and toss to combine. Refrigerate at least 15 minutes. Serve alongside Chicken Orzo Skillet.
I am SO very excited to cook with Orzo and Chicken Thighs again! What are some of your favorite recipes using these ingredients? I am ready to experiment!!! Lots and lots of love!
Thank you for reading!
<3 Aunt Bee
*emeals has graciously offered me a 1 year membership in exchange of a review here for y’all on the blog. All opinions are my own.
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