Chicken & Orzo Salad
with tahini yoghurt dressing
Ingredients
260 grams
Diced Chicken Breast
2 sachet(s)
Middle Eastern Style Spice Mix
(Contains Sesame, Mustard)
170 grams
Dried Orzo
(Contains Wheat May be present Lupin, Egg, Mustard, Soya)
60 grams
Baby Spinach
1 unit(s)
Lemon
125 grams
Cherry Tomatoes
2 sachet(s)
Paprika
(Contains Mustard)
75 grams
Yoghurt
(Contains Milk)
2 sachet(s)
Tahini
(Contains Sesame)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
1 tbsp
Oil
Nutrition Values
Utensils
Instructions
Boil a large pot of salted water for the orzo. TIP: If you’re in a hurry you can boil the water in your kettle.
When boiling, add the orzo to the water and bring back to the boil. Cook until softened, 10-12 mins. Once cooked, drain in a sieve and run through cold water to cool down the orzo. Return to the pot and drizzle with oil and stir through to prevent from sticking.
Place a large pan over medium-high heat with a drizzle of oil.
Once the oil is hot, add the chicken, middle-eastern spice mix and season with salt and pepper.
Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
Meanwhile, halve the cherry tomatoes. Zest and cut the lemon into quarters.
Add 1 tbsp oil (double for 4p), tahini, yoghurt, paprika and lemon zest. Mix and season to taste with lemon juice, salt and pepper.
Mix the drained orzo with cherry tomatoes, spinach and yoghurt-tahini sauce. Season to taste with salt and pepper.
Divide the orzo between bowls. Top with the warm chicken.
Serve with lemon quarters on the side for squeezing over.
