We’re all busy.
You know this and so do I. When we get home from work, we’re drained. Even us foodies don’t always feel like cooking.
But there’s no way I am making K.D. Ever.
SO!
We have to make something good and quick!
This recipe is a favourite in our household because it’s quick to make and delicious!
It’s also great because I prepare my ingredients the night before so when I get home, I just have to throw them in the pan! I always make a double batch so we have some for lunch the next day!
To add quick protein to this meal without having to cook chicken for 20 minutes, I use Tyson® Grilled & Ready® diced chicken.
Tyson® Grilled & Ready® chicken is fully cooked, all white meat, 98% fat free and has no preservatives, which is great when making a meal on the go! The taste is great and it is already cooked so it makes for a quick and stress-free dinner! You can add it to any recipe you want!
I personally like to use their oven roasted diced chicken breast for this recipe but they also have a lot more products! Check them out on the Tyson Foods® website: http://www.tyson.com/promotions/grilled-and-ready.aspx.
Tyson also has coupons available to you as well as great healthy recipes so you can look and feel great this summer! Enter their 100 Days Until Summer Countdown here: http://www.facebook.com/GrilledAndReady/app_223259741132351
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So next time you don’t feel like cooking, think of this recipe! You’ll be very pleased, I promise!
Enjoy!
Alex
xo
Disclosure: I wrote this post while participating in a blog tour conducted by Burst Media. I have been compensated for my time commitment to the program, but my opinions are my own.Course: Dinner Yield: 4 servings Prep Time: 20 mins Cook Time: 30 mins
Ingredients
- 1 1/4 Cup of orzo
- 1 cube of chicken broth
- 3 garlic cloves, minced
- 2 small onions (red or white, whatever you prefer)
- 1/2 Cup of diced fresh green beans or asparagus
- 1/2 Cup of freshly grated parmesan
- 6 Tablespoon of red pesto
- 1 Cup of Tyson® Grilled & Ready® Chicken oven roasted diced chicken breast
- 10 fresh basil leaves, washed and chopped
- 1/4 Cup of diced red bell peppers
- 1/4 Cup of diced tomatoes
- 1 Tablespoon of olive oil
Instructions
- To prep the night before:
- Dice your onions and mince your garlic. Place in a bowl, cover and put in the fridge.
- Clean and cut your green beans or asparagus along with your red bell pepper and your tomatoes. Cut them in 1cm pieces. Place them in a separate bowl, cover it and put it in the fridge.
- Grate the parmesan and place in a covered bowl in the fridge.
- When you get home from work, Drizzle the olive oil in a deep pan (at least 3in deep). Heat up the oil and add the onions and garlic. Cook on medium high for 3-4 minutes, stirring frequently. While the onions are cooking, fill a big pot of water with about 3-4 liters of water. Bring to a boil and add the chicken broth. Mix well and throw in the orzo. Cook until the orzo is firm, about 8 minutes or so. When the orzo is ready, drained the water and set aside.
- When the onions are cooked, add the green beans (or asparagus) and red peppers. Cook for another 3 minutes. Throw in the tomatoes and the frozen diced chicken. Cook for another 3 minutes. Bring the heat down and add the orzo, pesto and parmesan. mix thoroughly and make sure the parmesan is all melted and the chicken is warm. Throw in the chopped basil leaves, mix well and serve while hot.
