Cheesy Baked Chicken Orzo
With Mediterranean Chicken & Avo Wraps
We love good Chicken Orzo to Chicken Wrap and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans! The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows; Serving Size: 451 KJ:652.75 Kcal:652.75 Fat:31.57 Sat Fat:7.58 Carb: 48 Sugar: 8 Protein: 41.80 Salt: 1.82
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
180
Orzo
(Contains Cereals containing gluten May contain Soya, Egg)
½
Chopped Tomatoes
½
Chicken Stock Powder
1
Chives
1
Onion
1
Avocado
390
Diced Chicken Thigh
1
Garlic Clove
30
Mature Cheddar Cheese
(Contains Milk)
1
Dried Oregano
1
Lemon
1
Mild Paprika
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
1
Green Pepper
(May contain Celery)
62.5
Baby Spinach
Not included in your delivery
200
Water
Nutritional information
Utensils
Instructions
Dinner/Lunch: Zest and halve the lemon. In a mixing bowl, combine half the dried oregano, half the mild paprika, the lemon zest, half the lemon juice, a drizzle of oil and a pinch of salt and pepper. Add the diced chicken to the bowl and stir well to coat. Pop two portions of the chicken onto a baking tray and leave the rest in the bowl. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!
Dinner/Lunch: Halve and peel the onion. Chop into wedges. Halve the peppers and discard the cores and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Chop the Chives. Pop two portions of the pepper and onion onto the tray with the chicken. Season and drizzle with oil. Set aside.
Dinner: Heat a glug of oil in a large ovenproof saucepan on medium-high heat. TIP: If you don't have an ovenproof pan, just use a saucepan and transfer to an ovenproof dish before putting in the oven. Add the reserved chicken (from the bowl) and cook, turning, until browned, 5-6 mins. Add the remaining onion and peppers. Fry until soft, 5 mins. Stir in the garlic and remaining oregano and paprika then add the chopped tomatoes, a pinch of sugar, the stock powder and water (see ingredients for amount).
Dinner/Lunch: Bring to the boil, then mix in the orzo and chivesl. Season with salt and pepper. Transfer to the middle shelf of your oven, uncovered, and bake until almost all the liquid has been absorbed, 15 mins. At the same time, pop the tray of chicken and veggies on the top shelf for 10-15 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Meanwhile, grate the cheddar cheese.
Dinner/Lunch: Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut in half. Twist each half and pull apart. Remove the stone then scoop the insides onto a board. Slice into thin strips. Once the orzo is done, stir in the spinach (leaving a handful back for lunch!). Sprinkle over half the cheddar (the rest will go in your wraps!). Return to the oven to melt, 5 mins. Serve in bowls and enjoy!
Once you have finished eating, return to your wraps. Lay your tortillas (2 per person) on a board. Divide up the remaining spinach, roasted veggies, chicken pieces, cheddar and avocado strips, layering them into the centre of each wrap. Squeeze over some lemon juice and add the remainder chives. Fold the two short ends in, over the top of the filling then roll up! Pop into a box and refrigerate. Enjoy Tomorrow!
