Anti-Inflammatory Pesto Chicken & Orzo Bake
*Note: If you’re sensitive to nightshades like people with Rheumatoid arthritis etc you can substitute artichokes for the tomatoes
Ingredients: Makes 6-8 Servings
2 C Orzo, dry – Jovial Foods makes a version that’s made out of brown rice and another made out of cassava.
1lb chicken, cooked and diced or 1 rotisseries chicken, skinned and diced
3 C chickpeas
1 14oz box fo cherry tomatoes, sliced
4 cloves garlic, minced
1/4 C sun-dried tomatoes, in oil
16 olives, kalamata or other seedless olive
1/2 medium yellow onion, diced
1/2 tsp red pepper flakes
1/4 C Pesto
1/2 tsp salt
5 C low sodium chicken broth, I use Kitchen Basics brand
Directions:
- Preheat oven to 400F.
- Using a 9×13 baking pan add all of the ingredients. Mix well.
- Bake for 35-40 minutes or until the orzo is cooked and the liquid has evaporated
- Allow the dish to rest for about 5-10 minutes before serving it will be very hot!
