Spicy Cheddar Chicken & Broccoli Orzo
Ingredients
The Chicken and Broccoli
-
8
oz.
boneless, skinless Chicken Breast
-
3
cups
Broccoli Florets
-
1
small
Jalapeno, thinly sliced
-
1
tbsp.
Butter, quartered
-
1
tbsp.
Avocado Oil
-
1
tsp.
Smoked Paprika, divided
-
1
tsp.
Garlic Powder, divided
-
to taste
Salt & Cracked Black Pepper
The Cheddar Orzo
-
1
tbsp.
Butter
-
¼
cup
finely chopped Onion
-
1
clove
Garlic, minced
-
to taste
Salt & Cracked Black Pepper
-
½
cup
dry Orzo
-
1
cup
Vegetable or Chicken Broth
-
2
tbsp.
Whole Milk
-
1
tbsp.
Sour Cream
-
½
cup
shredded Cheddar Cheese
-
to taste
Everything Seasoning, for garnish
Instructions
- Preheat the oven to 425°F.
- Cut the chicken into bite-sized cubes and season with smoked paprika, garlic powder, salt, and pepper.
- Spread the chicken on a baking sheet and add butter on top.
- Toss broccoli with avocado oil, smoked paprika, garlic powder, salt, and pepper, then spread on a separate baking sheet.
- Roast chicken and broccoli in the oven for 10 minutes.
- Add sliced jalapeños to the chicken and roast for another 10 minutes.
- In a saucepan, melt butter and sauté onions until browned, then add garlic.
- Stir in dry orzo and toast for 2 minutes, then add broth and simmer until absorbed.
- Once the orzo is cooked, stir in milk, sour cream, and cheddar cheese.
- Divide orzo between bowls and top with chicken, jalapeños, and broccoli. Garnish with everything seasoning.
Nutrition Facts (estimated)
Servings
2 servings
Calories
575
Total fat
27g
Total carbohydrates
49g
Total protein
38g
Sodium
1496mg
Cholesterol
102mg
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