Happy Spring friends! I shared this recipe in my March newsletter and am excited to get it onto the blog for you all. This recipe was inspired by my friend Katie (yes, the same Katie of Kate’s Chicken Noodle Soup!) who brought us the most delicious orzo after we had Alberta. What I remember is that it tasted super fresh, I ate the leftovers for days, and it was unlike any other meal we had been given.
It already has some many wonderful veggies in it! I would pair with a super simple green salad if you wanted more veggies, or a simple fruit salad. If they have kids, this could be hard for a picky eater. In that case I would pack dinner rolls, cheese sticks if I had them, and a side of fruit for sure.
16 oz. orzo pasta
14.5 oz can diced tomatoes
8 oz bag of fresh spinach, chopped
8 oz feta cheese, crumbled
1/4 cup olive oil
1 TB chopped fresh oregano leaves (or 2 tsp dried)
1 1/2 cup chicken or veggie broth
1 lb. chicken breast cooked and shredded
3 teaspoon Greek seasoning
1/4 cup sliced green onion (white and green parts)
1/3 cup capers drained
2 or more teaspoons lemon zest
1/4 cup lemon juice
1 tsp salt (add more to taste)
1 tsp pepper (add more to taste)
Mom to four wonderful little people. While they sleep, I cook.
I had printed out the recipe from your news letter. In that one you listed 16 oz of orzo v/s 6 oz here. Which one is correct?
Typo here on the blog post! It is 16 oz. Sorry about that!