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
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.
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.
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.
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.
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