Cajun Spiced Orzo Salad with Irish Chicken Breast
with Greek style cheese and courgette0.0(0)
Calories
:
1217 kcalProtein
:
71.5g proteinDifficulty
:
EasyQuick
Allergens:
- Sulphites
- Egg
- Mustard
- Milk
- Hazelnuts
- Nuts
- Wheat
- Cereals containing gluten
- Soya
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
125 grams
Cherry Tomatoes
1 unit(s)
Courgette
1 unit(s)
Onion
1 pack(s)
Chickpeas
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
2 sachet(s)
Aioli
(Contains: Egg, Mustard)
100 grams
Greek Style Cheese
(Contains: Milk)
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
5 grams
Parsley
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
170 grams
Dried Orzo
(Contains: Soya, Mustard, May contain traces of allergens, Wheat, Cereals containing gluten)
320 grams
Irish Chicken Breast
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)5094 kJ
Energy (kcal)1217 kcal
Fat55.8 g
of which saturates13.4 g
Carbohydrate97.3 g
of which sugars15.1 g
Dietary Fiber17.9 g
Protein71.5 g
Salt3.2 g
Potassium471.4 mg
Calcium54.2 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Boil a large pot of salted water for the orzo.
- Drain and rinse the chickpeas in a sieve.
- Lay the chicken onto a lined baking tray, drizzle with oil and season with salt and pepper. Roast until cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Toss the chickpeas with half the Cajun spice, salt, pepper and a drizzle of oil. Add to the tray for the final 15-20 mins.
2
- When the water is boiling, add the orzo and bring back to the boil.
- Cook until al dente, 10-12 mins.
- Once cooked, drain in a sieve and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
3
- Meanwhile, halve the cherry tomatoes.
- Roughly chop the parsley (stalks and all).
- Trim the courgette and slice into 1cm thick rounds.
- Halve, peel and slice the onion as thinly as you're able.
4
- Toss the courgette in the remaining Cajun spice, salt, pepper and a drizzle of oil.
- Arrange in a single layer on a lined baking tray and roast until golden, 8-10 mins.
- Meanwhile, pop the sliced onion into a small bowl along with the vinegar and ½ tsp sugar (per 2P).
- Add a pinch of salt, mix together and set aside.
TIP: Use the same tray for the chickpeas and courgette if there's space for both.
5
- Add the cooked orzo, chickpeas, cherry tomatoes, aioli and half the parsley to a large bowl.
- Crumble in half the Greek style cheese and toss until everything is coated and evenly distributed.
- Season to taste with salt and pepper.
6
- Divide the orzo salad between bowls.
- Arrange the pickled onion, chicken and roasted courgette on top.
- Finish with a scattering of hazelnuts, remaining Greek style cheese and remaining chopped parsley.
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