Chicken Orzo

Ingredients

chicken breastscubed into 1-inch pieces

Pescatarianextra-firm tofu pressed and cubedpress first, sear longer for color

3/4 lb3/4 lb

garlic powder

1/2 tsp

salt

1/8 tsp

black pepper

1/8 tsp

red pepper flakes

1/8 tsp

olive oil

1 tbsp

yellow oniondiced

1/4 cup

asparaguschopped into 1-inch pieces

1 cup

garlicminced

1/2 tbsp

orzo

4 oz

chicken brothlow sodium

Pescatarianvegetable broth

1 1/4 cup1 1/4 cup

fresh thyme

1 sprigs

half and half

Dairy-freefull-fat coconut milk

0.17 cup0.17 cup

parmesanfreshly grated

Dairy-freenutritional yeastadd at the end with the spinach, squeeze of lemon

0.17 cup0.17 cup

spinachfresh

1 cup

fresh parsleychopped

for garnish

Method

1. 01Combine chicken, garlic powder, salt, pepper, and red pepper flakes in a small bowl and toss to coat.
2. 02Heat 1 tbsp olive oil in a large high-sided pan over medium-high heat. Add chicken and cook 10-12 minutes until brown on all sides. Remove to a bowl.
3. 03Add remaining 1 tbsp oil to the pan. Sauté asparagus 2 minutes until tender but crisp. Remove to the bowl with chicken.
4. 04Add onion to the pan and sauté until softened, about 3 minutes.
5. 05Add orzo and garlic and cook 3 minutes until orzo starts to toast slightly.
6. 06Add broth, bring to a simmer, stirring occasionally and scraping the bottom. Cover and cook 7 minutes until most liquid is absorbed, stirring halfway.7 min
7. 07Stir in cooked chicken, asparagus, half and half, parmesan, spinach, and thyme. Heat 1-2 minutes until heated through and spinach is wilted.
8. 08Serve immediately garnished with fresh parsley and extra parmesan.