Informations supplémentaires
30 min.
|
715 kcal
|
easy
|
|
Printable version
1. Setup
Bring a pot of salted water to a boil. Dice the tomato and the cucumber. Chop the cilantro, the mint and the pistachios.
Reduce to powdered pistachios for toddlers.
2. Cook the orzo
Cook the orzo 6-8minutes until tender. Drain. Mix with a drizzle of oil, salt and pepper and reserve.
3. Cook the chicken
In a skillet over medium-high heat, add a drizzle of olive oil. Add salt and pepper to the chicken. Cook the chicken 3-4 minutes on one side. Flip the chicken, reduce the heat to low, cover and cook 7-9 minutes until the center of the chicken is cooked through.
4. Make the sauce
In a bowl, mix together the cilantro, the mint, the honey, a generous drizzle of olive oil and 1 tbsp of cider or wine vinegar. Season with salt and pepper and mix well.
5. Plate your dish
Thinly slice the chicken. Serve the chicken with the orzo. Garnish with the tomatoes, cucumbers, pistachios and crumbled feta cheese. Serve with the cilantro-mint sauce. Adjust seasoning to taste. Otherwise, serve all the items in the center of the table and let everyone help themselves. Bon appétit!
2unitChicken Breast
50gFeta Cheese
30gPistachios
180gOrzo
1unitFresh Mint and Cilantro
1unitHoney
1unitLebanese Cucumber(s)
1unitTomato(es)
What you need
Pot, pan, bowls, tongs
715 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
72g
24%
fat
28g
43%
cholesterol
114mg
38%
fiber
4g
16%
protein
44g
saturated
7g
35%
sodium
295mg
12%
sugar
16g
trans
0g