Levantine Chicken and Orzo Salad with Prawns
with tahini yoghurt dressing- Sesame
- Mustard
- Wheat
- Cereals containing gluten
- Milk
- Crustaceans
- Soya
- Mustard
- May contain traces of allergens
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.
Ingredients
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
Utensils
Cooking steps
- 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.
- 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.
- 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.
- 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.
