Friday, June 29, 2012

Chicken and Herbs with Carrot Orzo

Are you ready for a flavor explosion?

Last night I made this dish and I was blown away by the amazing flavor bursts throughout the entire dish.  This meal is a perfect example that eating healthy is easy and tastes delicious!

This dish requires a little bit of wine, therefore I suggest we start by pouring ourselves a glass, now turn on your music … okay, here we go!

Chicken and Herbs with Carrot Orzo

Ingredients

4 garlic cloves
4 medium carrots, peeled an cut into 1/4 to 1/2 inch pieces
2 tablespoons extra-virgin olive oil (split)
8 ounces orzo
3 cups low-sodium chicken broth (split)
1/4 teaspoon salt plus additional to taste 
1 tablespoon minced fresh thyme 
2 teaspoons ground coriander
Pinch freshly ground black pepper plus additional to taste
2 boneless, skinless chicken breasts (about 1 pound), cut crosswise into 1/2-inch think chunks
1/4 cup dry white wine
1 tablespoons minced fresh Italian parsley, (use dried parsley if that is what you have on hand)
Directions

Mince the garlic.  Chop carrots into 1/4 to 1/2 inch pieces.

 
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add orzo and stir until golden brown, about 3 minutes. 

 
Add the carrot mixture and stir to blend. Pour in 2+3/4 cups broth and 1/4 teaspoon salt and bring to a boil. Simmer over low heat until orzo is tender and broth is absorbed, about 12 minutes. 


Whilethe Orzo and carrots are cooking, season chicken pieces with tyme, coriander and a pinch each salt and black pepper. 


TIP: mix the tyme, coriander and salt and pepper in a small dish & mix, this makes it easy to evenly pour over the chicken. 


Heat remaining oil in a large nonstick skillet over medium-high heat. Add chicken in a single layer and cook until browned, about 3 minutes a side. 


Remove chicken to a plate and top with parsley. 


Add wine and remaining broth to skillet and boil until reduced to 1/3 cup, about 2 minutes. 


Season orzo with salt and black pepper to taste.

 
Spoon pan juices over chicken; serve with orzo.


 Isnt it a pretty dish? 

  
Nutrition facts per serving (serves 4): 453 calories, 37 g protein, 51 g carbohydrate, 9 g fat (1g saturated), 4 g fiber. 

If you are Vegetarian

Follow the carrot and orzo steps, use vegetable stock instead of chicken.  The orzo is  also a great side dish to make for other meals. 
Listening to: Slightly Stoopid - Wiseman

Pin It

2 comments:

  1. Carrots and Orzo who knew it would be a good combo! Now I have 2 orzo dishes up my sleeve...not a lot of work to make a good and healthy meal. As a new mom I like that ;) I paired it with lemon thyme chicken cutlets

    ReplyDelete
  2. Carrots and Orzo who knew it would be a good combo! Now I have 2 orzo dishes up my sleeve...not a lot of work to make a good and healthy meal. As a new mom I like that ;) I paired it with lemon thyme chicken cutlets

    ReplyDelete