3 boneless skinless chicken breasts cubed
2 tbsp chosen foods avocado oil
1/4 of an onion finely diced
5 cloves of fresh garlic minced
2 1/4 cups orzo
2 cups low sodium chicken broth
1/2 cup earth sown canada oat cream culinary addition (or increase cashew milk to 1 3/4 cups)
1 1/4 cups silk cashew milk
1/4 cup white wine
1 cup fresh Parmesan cheese
1/2 a lemon juiced
1/2 of a lemon’s zest
2 tsp fresh thyme
4 slices of prosciutto pan fried and chopped
2 large handfuls of fresh arugula (or spinach)
2 cups steamed broccoli
mitani chicken salt chicken salt
diamond crystal salt kosher salt
Cracked black pepper
2 tbsp fresh chopped parsley
Season your chicken breast with chicken salt and pepper, set aside. In a large skillet heat your oil over medium-high heat. Add your chicken and sear for 8-10 minutes or till fully cooked. Remove from pan and set aside on a plate covered with aluminum foil. In the same pan add your onion and sauté to soften. Add your orzo and garlic continuing to sauté another minute or so till the garlic is fragrant.
Add your broth, oat creamer, wine, lemon juice, zest, thyme, and milk stirring to combine. Bring to a boil and then cover with a lid. Turn down to a simmer and allow to cook for about 10 minutes stirring occasionally. Your orzo should be cooked through and most liquid absorbed but leaving enough to form a creamy sauce.
Add in your Parmesan, broccoli, arugula, salt, pepper, and stir to combine. Top with your chicken and sprinkle with prosciutto, chili flakes, additional Parmesan, and fresh parsley.
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