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Levantine Chicken and Orzo Salad
Levantine Chicken and Orzo Salad

Levantine Chicken and Orzo Salad

with tahini yoghurt dressing

Orzo is an ingredient often served warm, but could it possibly be a dish best served cold? You'll think so after trying this spiced chicken salad featuring perfectly al dente orzo.

Tags:
Super Quick
Allergens:
Sesame
•Mustard
•Wheat
•Cereals containing gluten
•Milk

The quantities provided above are averages only.

Total10 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

260 grams

Diced Irish Chicken Breast

2 sachet(s)

Middle Eastern Style Spice Mix

(Contains: Sesame, Mustard)

170 grams

Dried Orzo

(Contains: Wheat, Cereals containing gluten May be present: Soya, Mustard)

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

1 tbsp

Oil

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)3148 kJ
Energy (kcal)752 kcal
Fat26.5 g
of which saturates5 g
Carbohydrate77 g
of which sugars10.1 g
Dietary Fiber6.9 g
Protein51.1 g
Cholesterol0 mg
Salt2.29 g
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

•Zester
•Sieve

Cooking Steps

Cook the Orzo
1
  • Boil a large pot of salted water for the orzo.
  • 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 rinse with cold water to cool down the orzo
  • Return to the pot, drizzle with oil and stir through to prevent sticking. 

TIP: If you’re in a hurry you can boil the water in your kettle. 

Fry the Chicken
2
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, add the chicken and Middle Eastern spice mix. 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.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Make the Garnish
3
  • Meanwhile, halve the tomatoes.
  • Zest and quarter the lemon.
  • Add 1 tbsp oil (per 2P), tahini, yoghurt, paprika and lemon zest.
  • Mix and season to taste with lemon juice, salt and pepper.
Finish and Serve
4
  • Mix the drained orzo with tomatoes, spinach and tahini sauce. Season to taste with salt and pepper.
  • Divide the orzo between bowls.
  • Top with the warm chicken.
  • Serve with lemon wedges on the side for squeezing over.