Makes 2 Servings
Macros: 279 Cal, Fat 7g, Carbs 24g, Fibre 2g, Protein 28g
1 1/2 tsps Extra Virgin Olive Oil (divided)
213 grams Chicken Breast (skinless, boneless, cut into 3/4-inch cubes)
2 Cremini Mushrooms (diced)
1/2 Orange Bell Pepper (medium, seeds removed, diced)
1 1/2 tsps Italian Seasoning
1/3 tsp Sea Salt (to taste)
1/2 cup Orzo (dry)
1/2 cup Water (or broth)
1 1/2 tsps Apple Cider Vinegar
Heat the oil in a large pan over medium-high heat. Cook the chicken for about five to seven minutes or until opaque on all sides.
Add the mushrooms, bell pepper, Italian seasoning, and salt. Cook for five minutes.
Stir in the orzo, water, and apple cider vinegar. Bring to a gentle simmer and cook uncovered, stirring occasionally for about 10 to 15 minutes or until the orzo is al dente. Add more water if needed.
Season with more salt if needed and divide into bowls. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving equals approximately 1 1/2 cup.
More Flavour: Add onions, garlic, parmesan cheese, or nutritional yeast. Use broth instead of water.