Asparagus

Orzo, asparagus and roasted chicken salad

Name: Orzo, asparagus and roasted chicken salad
Prep time: 27 min
Cook time: 12 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 250 ml (1 cup) of orzo; 10 to 12 asparagus sliced into pieces; 3 peeled chicken breasts; 80 ml (1/3 cup) of greek mediterranean vinaigrette; 1/2 diced small red onion; 15 ml (1 tablespoon) of olive oil; 45 ml (3 tablespoons) of chopped fresh parsley; 15 ml (1 tablespoon) of greek seasonings

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Author: 5 ingredients 15 minutes

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Preparation 15

Baking 12

Portions 4

Freezing No

Ingredients Preparation

Ingredients

250 ml (1 cup) of orzo
10 to 12 asparagus sliced into pieces
3 peeled chicken breasts
80 ml (1/3 cup) of greek mediterranean vinaigrette
1/2 diced small red onion
15 ml (1 tablespoon) of olive oil
45 ml (3 tablespoons) of chopped fresh parsley
15 ml (1 tablespoon) of greek seasonings

Preparation

Side-by-side mode

In a casserole filled with salted boiling water, start cooking orzo. Add asparagus in the casserole 3 minutes before pastas finishes its cooking. Rince under cold water and drain.
In a pan, heat oil at medium heat. If desired, spread greek seasonings over chicken breasts. Cook chicken breast for 12 to 15 minutes, until chicken flesh isn't pink anymore, while turning over at mid-cooking. Then mince.
In a large bowl, mix orzo with asparagus, chicken, vinaigrette, onion and parsley.