Orzo Salad With Shredded Chicken Roasted Tomatoes And Broccoli Recipes

ORZO AND BROCCOLI SALAD

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.; drain. Rinse with cold water; drain well.
• Place pasta mixture in large bowl. Add tomatoes, peppers and 3/4 cup dressing; mix lightly.
• Refrigerate 1 hour. Add cheese, nuts and remaining dressing; mix lightly.

CHICKEN AND BROCCOLI ORZO

Steps:

• Bring a medium pot of lightly salted water to a boil and cook orzo according to package instructions. In the last 3 minutes of cooking time, add broccoli. When timer goes off, use a slotted spoon to remove broccoli and transfer to a plate. Drain the orzo and set aside.
• In a large skillet, melt butter. Add garlic and cook until golden, 30 seconds to 1 minute. Add drained pasta, cream, and Parmesan cheese. Add salt and pepper to taste. Stir in chicken and then gently fold in broccoli.
• Serve, top with more Parmesan cheese if desired, and enjoy!

CHICKEN ORZO SALAD

Steps:

• Cook orzo according to package directions. Drain and transfer to a large bowl; set aside.
• To a large skillet, add 2 tablespoons olive oil, chicken, evenly season with 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook over medium-high heat for about 5 to 6 minutes, or until chicken is cooked through and lightly golden browned. Stir and flip intermittently to ensure all sides cook evenly. I used thin-sliced chicken breasts which cook quickly. Cooking time will vary based on thickness of chicken. Transfer the chicken and cooking juices to the bowl with the orzo.
• Add the tomatoes, cucumbers, green onions, parsley, basil, and stir to combine; set aside.
• To a small bowl, add 3 tablespoons olive oil, lemon juice, apple cider vinegar, honey, 1 teaspoon salt, 1/2 teaspoon pepper, and whisk to combine. Taste vinaigrette and check for seasoning balance; add more salt, honey, lemon juice, etc. to taste.
• Evenly drizzle the vinaigrette over the orzo bowl, stir to coat evenly, and either serve immediately or cover with plasticwrap and refrigerate before serving.

ROASTED CORN CHICKEN ORZO SALAD WITH GARLIC LIME VINAIGRETTE

Steps:

• GRILL: preheat the grill. Spray the ears of corn with cooking spray and sprinkle with salt, wrap in foil. Cook the orzo pasta according the package directions while the veggies are grilling. Grill time for veggies: grill the corn for 10-12 minutes turning every 3-4 minutes for even roasting. For the poblanos, grill for 4-5 minutes total or until the skin chars just a tad bit. Let the veggies cool. Dice the poblanos (remove the skin or leave it on, whatever you prefer). Chop the kernels off the corn.
• VINAIGRETTE: combine the ingredients for the vinaigrette in a small jar with a lid. Start with 1 tablespoon of honey and a pinch of salt and pepper. Cover the jar and shake until combined. Adjust with additional honey and salt and pepper to taste.
• ASSEMBLE: in a large bowl, toss together the orzo, corn, poblano, spinach, shredded chicken, and cilantro. Top with desired amount of dressing and serve immediately. For meal prep: portion the salad out into containers, pack the dressing separately and drizzle on right before eating.

ORZO SALAD WITH SHREDDED CHICKEN, ROASTED TOMATOES AND BROCCOLI

Steps:

• Preheat the oven to 400 degrees F.
• Place the tomatoes on a rimmed baking sheet and liberally drizzle with oil. Sprinkle with salt and pepper then toss. Roast until softened and bubbly, rotating the sheet and gently shaking the tomatoes around halfway through, about 20 minutes total.
• While the tomatoes roast, bring a medium saucepan of water to a boil and season with salt. Add the orzo and cook according to the package directions until al dente, stirring occasionally. A minute before the pasta is done, add the broccoli and cook for 1 minute. Drain.
• Pour the roasted tomatoes along with any juices into a large bowl. Add the vinegar and toss together. Add the pasta and broccoli along with the chicken, scallions and parsley. Toss and season with salt and pepper. Taste for seasoning and drizzle with olive oil if desired.
• Serve warm or at room temperature. Or refrigerate for up to 5 days and serve cold.

ROASTED TOMATO ORZO

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Put the sauce ingredients into a wide, shallow, 2-litre ovenproof dish. Add a good pinch of salt and pepper, stir and roast for 30 minutes, until the tomatoes have cooked down and have some colour. Remove the vines.
• Meanwhile, put the salsa ingredients into a blender or food processor and pulse until a chunky consistency, then season.
• Season the tomatoes, then stir through the orzo and 200ml of water. Bake for 25 minutes until the pasta has cooked through and swelled in the sauce. Add 2 tbsp of vermouth and season again, if needed. Pick out the basil, which will have blackened.
• To serve, spoon into bowls and swirl the salsa through the pasta and top with plenty of salt and pepper.