One Skillet Tuscan Chicken
About 60g of protein per serving=2 chicken thighs and 1/4 portion of the orzo
Serving size for a toddler is 2-3 tbsp of chicken.
Ingredients:
1 C Orzo, I used banza for extra protein but if you have a chickpea allergy Jovial makes a great cassava based orzo that’s gluten free
2 C fresh spinach
2 lbs chicken legs or tenderloins, skinless
2 cloves garlic
1/2 C sundried tomatoes, the oil version
1 1/2 C Chicken broth + possibly more if you cook with a high flame
1 shallot or yellow onion
1 tsp Oregano
1 tsp Paprika
Salt + Pepper
Olive oil
2 tbsp vegan butter or substitute olive oil
Directions:
1. Place your chicken in a large mixing bowl and pour the seasonings (oregano, paprika, salt, pepper) over the chicken. Add two tablespoons of the oil from the sun-dried tomato jar. Mix well until all the chicken is coated.
2. Heat 1 tbsp of olive oil in a skillet. Add the chicken and sear on both sides about 4 minutes each side until golden brown. Remove the chicken and place it on a dish and set aside
3. Add the butter to the same pan and the shallots. Cook for 1 minute.
4. Add the garlic and orzo cook for 2-3 minutes until the orzo starts to get toasted
5. Add the broth, chicken, sundried tomatoes and spinach and cook for 10-15 minutes until the chicken is completely cooked through and the orzo is cooked and the spinach has completely wilted.
