What you’ll need
2 cups orzo pasta,* uncooked
4 cups chicken or vegetable stock
½ tsp dried oregano
½ tsp sea salt (for orzo mixture)
½ tsp fresh rosemary
1½ pounds fresh Asparagus (cut into 1–2 inch segments)
2 tsp coconut oil
6 chicken breasts (4–6 oz each)
¾ tsp sea salt (for chicken)
3 tsp millet flour (separated)
Simple Prep
1. In a medium sauce pan combine orzo, stock, oregano, sea salt, and rosemary over medium-high heat.
2. Allow the orzo mixture to just begin to boil, then reduce heat to medium (slight boil, not a rolling boil) and simmer for about 8–10 minutes
3. Stir in asparagus
4. Pour into 9×13” casserole dish and set aside
5. Pre-heat oven to 350°
6. Heat a large sauté pan over medium-high heat with coconut oil
7. Place chicken breasts on a plate and sprinkle each piece with 1/8 tsp salt and ½ tsp millet flour
8. Sear each chicken breast in pan for about 1–2 minutes each side
9. Place chicken atop orzo/asparagus mixture
10. Cover with aluminum foil and bake for 25–30 minutes
Chef’s Serving Suggestions
Try adding 3 diced Roma tomatoes to orzo pasta mixture in step #3 with asparagus
Try substituting the asparagus with fresh broccoli or zucchini, whatever you have in the fridge
These are all ingredients that I have on hand at all times, so it is a quick and easy dinner to have anytime
*To make this gluten free, omit the orzo pasta chicken stock, replace with 3 cups precooked brown rice, and 1½ cups vegetable stock. Use all other ingredients and follow directions as written
Serving Info
• Makes 6 servings• Serving size: 1 chicken breast plus 2 cups orzo/asparagus mixture
• Prep time: 20 minutes
• Cook time: 30 minutes