I'm trying to cook healthier, less processed dinners for my family. I ate a chicken risotto dish at Brio a couple of weeks ago and loved it. I came up with a this new dish by making some changes to the Brio dish. I didn't want all the extras that come with making risotto so I used whole wheat orzo instead. My husband and I loved it! We both took it for lunch the next day...which is huge for me because I usually don't eat leftovers.
Sweet Potato, Asparagus, Chicken Orzo
Ingredients:
2 sweet potatoes cubed
1 lb asparagus (cleaned and trimmed)
4 chicken breasts cubed
1 cup orzo
2 tbsp. lemon juice
1 tsp dill weed
1 tsp parsley
olive oil and coconut oil
salt & pepper
garlic powder, onion powder, Italian seasoning
Directions:
Preheat oven to 400○
Place cubed sweet potatoes in a gallon Ziploc bag, add 2 tbsp olive oil, salt/pepper, garlic/onion powder and Italian seasonings to taste (I use about 3 shakes of each). Seal and shake the bag to coat potatoes, then pour potatoes into a roasting pan.
Bake for 35 min total (20 min then add asparagus for 15 min)
Add asparagus to the same Ziploc bag with 1 tsp olive oil, shake, and add them to roasting pan when potatoes have 15 min left
Cook orzo according to package directions
Put 1 TBSP coconut oil in a large skillet over med/high heat. Let the pan get very hot before you add the cubed chicken so the chicken will brown, cook about 3 min per side.
When orzo is finished cooking, drain and return to pan. Add lemon juice, dill, parsley and salt/pepper to taste.
Add sweet potatoes, asparagus and orzo to the large skillet with the cooked chicken and serve immediately
Recipe by Chrissy @ Loving Life
http://lovinglife27.blogspot.com/2013/05/foodie-friday-sweet-potato-asparagus.html
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Yummy! This looks so good.
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