Serves 4
Directions
- 1Boil your orzo in some salted water till al dente.
- 2Season your chicken with salt, pepper and garlic powder.
- 3For the coating, dunk the chicken in plain flour.
- 4Then dunk the chicken in beaten egg.
- 5Lastly, dunk the chicken in some breadcrumbs.
- 6Place your chicken on a rack, spray with cooking oil.
- 7Bake or air fry the chicken with the specified settings (not provided in text).
- 8For the creamy orzo, melt some light butter.
- 9Add diced onion and mushroom with a pinch of salt.
- 10Stir till soft and lightly browned.
- 11Then add garlic.
- 12Once fragrant, add potskin milk and light cream cheese.
- 13Stir to melt the cream cheese.
- 14Then add chicken stock, lemon juice, and black pepper.
- 15Mix once more.
- 16Then add a sprinkle of flour and stir to thicken.
- 17Now add your cooked and drained orzo with a sprinkle of low fat cheese.
- 18Mix well till it looks creamy.
- 19Then just serve it up with your crispy chicken and garnish.
Ingredients
- 500 g chicken breast
- Salt
- pepper
- garlic powder
- Plain flour
- 1 Beaten egg
- Bread crumbs
- Cooking spray
- 190 g dry orzo pasta
- 15 g light butter
- 0.5 red onion diced
- 80 g mushroom diced
- 1 pinch Pinch of salt
- 3 cloves garlic diced
- 150 ml part-skim milk
- 60 g light cream cheese
- 150 ml chicken stock
- 0.5 Juice of half a lemon
- Black pepper
- 1 tsp plain flour to thicken sauce
- 2 tsp plain flour to thicken sauce
- 30 g low fat grated cheese
Equipment
rackmicrowave safe bowl
Tips
- Store for up to 5 days in the fridge
- To reheat, add the contents to a microwave safe bowl and microwave covered with a damp paper towel for 3-4 minutes till heated through, mix well and enjoy!
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