Marry Me Chicken Orzo Bake
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We’re talking juicy chicken breast, cozy orzo pasta, punchy Cajun spices, and little pops of sweet-savory sunshine from sundried tomatoes—all baked into a dreamy one pot casserole. It's a hug in a container and your future weekday hero.note - ingredients can be approximate.
Equipment
- Glass meal prep containers, at least 800ml (or a single at least 2L)
Ingredients
- 400 g (1 lb) chicken breast, thinly sliced
- 100 g (3 ½ oz) brown onion, approx. 1, diced
- 400 g (14 oz) orzo, (called risoni in Australia)
- 400 g (14 oz) diced tomato, tinned, subs note 1
- 100 g (3 ½ oz) sundried tomatoes, no/minimal oil
- 500 ml (2 cups) chicken broth, homemade chicken stock recipe
- 60 g (¼ cup) Greek yoghurt, subs note 2
- 200 g (7 oz) zucchini, approx. 2 zucchinis, sliced
- 2 tablespoon Cajun seasoning, see note 3
Instructions
Prepare
- Preheat your oven to 200°C (400°F).
- Dice 100 g (3 ½ oz) brown onion and 200 g (7 oz) zucchini. Slice 400 g (1 lb) chicken breast. If sundried tomatoes are halved/whole, I would suggest slicing these, too.
- Add ¼th of all the ingredients into each of the 4 containers - 400 g (1 lb) chicken breast, 100 g (3 ½ oz) brown onion, 400 g (14 oz) orzo, 400 g (14 oz) diced tomato, 100 g (3 ½ oz) sundried tomatoes, 500 ml (2 cups) chicken broth, 60 g (¼ cup) Greek yoghurt, 200 g (7 oz) zucchini, 2 tbsp Cajun seasoning. Mix well to combine
- Bake for 20 minutes. Remove from oven, stir. Return to oven for another 15 minutes or until the orzo is tender, most of the liquid has been absorbed and the chicken is cooked through (69°C (160°F) where it will continue to rise while resting for 10 minutes)
- Let the dish rest for 10 minutes before serving. Garnish with fresh herbs or a sprinkle of parmesan of feta, if desired.
Video
Notes
Note 1 - Diced Tomatoes
The 400g tinned diced tomatoes is best for this as you use the entire can and it's affordable. You can substitute for passata (you'll use about half of the standard jar), or fresh tomatoes (you may have to add a little more liquid).
Note 2 - Greek yogurt
You can substitute with coconut yogurt or even a plant-based milk (such as soy or oat) for a dairy-free alternative. The final dish won't be as thick and will have a very slightly different taste, but it'll still be good!
Note 3 - Cajun seasoning
Adjust to your preferences. If you don't like the hit of spice, substitute with paprika and garlic powder. If you like spiciness, add some chilli flakes for a good kick. Serve with
Storing
Allow the portions to cool at room temperature for up to 2 hours. Store for up to 4 days.
Reheating
Microwave with a splash of water or milk to loosen the sauce. Reheat on 1 minute intervals, making sure to stir well in between each. It should take approx. 3 minutes.
Freezing
It can be stored in the freezer for up to 3-6 months in a ziplock bag, vacuum sealer, or freezer-safe container.
Nutrition
Calories: 614kcalCarbohydrates: 100gProtein: 42gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 67mgSodium: 633mgPotassium: 1908mgFiber: 9gSugar: 18gVitamin A: 2201IUVitamin C: 31mgCalcium: 129mgIron: 6mg
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