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Levantine Chicken and Orzo Salad with Prawns
Levantine Chicken and Orzo Salad with Prawns

Levantine Chicken and Orzo Salad with Prawns

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:
Eat Me First
Super Quick
Allergens:
Sesame
Mustard
Wheat
Cereals containing gluten
Milk
Crustaceans

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)

150 grams

Prawns

(Contains: Crustaceans)

Not included in your delivery

1 tbsp

Oil

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)3340 kJ
Energy (kcal)798 kcal
Fat26.9 g
of which saturates5.1 g
Carbohydrate77 g
of which sugars10.1 g
Dietary Fiber6.9 g
Protein61.6 g
Cholesterol78 mg
Salt3.31 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.

NOTE: Adding prawns? When the chicken has cooked for 5 mins, add the prawns to the pan and fry until cooked through, 4-5 mins.

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.