Chicken & Bell Pepper Orzo

INFO

Servings	4
Prep time	25 minutes

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INGREDIENTS

Extra Virgin Olive Oil (divided)	1 tbsp
Chicken Breast (skinless, boneless, cut into 3/4-inch cubes)	425 grams
Cremini Mushrooms (diced)	4
Orange Bell Pepper (medium, seeds removed, diced)	1
Italian Seasoning	1 tbsp
Sea Salt (to taste)	3 / 4 tsp
Orzo (dry)	110 grams
Water (or broth)	475 milliliters
Apple Cider Vinegar	1 tbsp

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Step 1

Heat the oil in a large non-stick pan over medium-high heat. Cook the chicken for about five to seven minutes or until opaque on all sides.

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Step 2

Add the mushrooms, bell pepper, Italian seasoning, and salt. Cook for five minutes.

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Step 3

Stir in the orzo, water, and apple cider vinegar. Bring to a gentle simmer and cook uncovered, stirring often for about 10 to 15 minutes or until the orzo is al dente. Add more water if needed.

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Step 4

Season with more salt if needed and divide into bowls. Enjoy!

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TIPS

LEFTOVERS

Refrigerate in an airtight container for up to three days.

SERVING SIZE

One serving equals approximately one cup.

MORE FLAVOR

Add onions, garlic, parmesan cheese, or nutritional yeast. Use broth instead of water.

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NUTRITION PER SERVING

Calories	279
Carbs	24g
Fat	7g
Protein	28g

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