Caesar Chicken with Orzo

Dairy Free
Health score
13%
Caesar Chicken with Orzo
30 min.
4
326kcal

Suggestions


Looking for a delicious and satisfying meal that’s both quick to prepare and dairy-free? Look no further than our Caesar Chicken with Orzo! This delightful dish combines tender, juicy chicken breast with the comforting texture of orzo pasta, all enveloped in a flavorful blend of vegetables and zesty Caesar dressing. Perfect for lunch, dinner, or any time you crave a hearty main course, this recipe is designed to please the whole family.

In just 30 minutes, you can whip up a meal that not only tantalizes your taste buds but also keeps your dietary preferences in mind. With a caloric count of only 326 kcal per serving, this dish is a guilt-free indulgence that doesn’t compromise on flavor. The vibrant mix of frozen broccoli, green beans, pearl onions, and red peppers adds a burst of color and nutrition, making it a well-rounded option for any occasion.

Whether you’re a busy professional, a parent juggling multiple schedules, or simply someone who loves to cook, this Caesar Chicken with Orzo is the perfect solution for a quick yet satisfying dinner. So grab your frying pan and get ready to impress your taste buds with this delightful, easy-to-make meal that’s sure to become a staple in your kitchen!

Ingredients

  • tablespoon vegetable oil 
  • pound chicken breast halves boneless skinless
  • 1.8 cups chicken broth (from 32-ounce carton)
  • cup water 
  • cup soup noodles uncooked
  • pound pearl onions frozen
  • tablespoons caesar dressing reduced-fat
  • 0.1 teaspoon pepper 

Equipment

  • frying pan

Directions

  1. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil about 10 minutes or until brown on both sides.
  2. Remove chicken from skillet; keep warm.
  3. Add broth and water to skillet; heat to boiling. Stir in pasta; heat to boiling. Cook uncovered 8 to 10 minutes, stirring occasionally. Stir in frozen vegetables and dressing (cut any large broccoli pieces in half).
  4. Add chicken to pasta mixture; sprinkle with pepper.
  5. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition Facts

Calories326kcal
Protein34.93%
Fat37%
Carbs28.07%

Properties

Glycemic Index
25.25
Glycemic Load
6.85
Inflammation Score
-6
Nutrition Score
16.800869555577%

Flavonoids

Apigenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
5.68mg
Kaempferol
0.74mg
Myricetin
0.03mg
Quercetin
23.02mg

Nutrients percent of daily need

Calories:326.42kcal
16.32%
Fat:13.27g
20.41%
Saturated Fat:2.23g
13.96%
Carbohydrates:22.65g
7.55%
Net Carbohydrates:20.17g
7.33%
Sugar:5.96g
6.62%
Cholesterol:78.93mg
26.31%
Sodium:654.78mg
28.47%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:28.18g
56.36%
Selenium:46.93µg
67.04%
Vitamin B3:12.44mg
62.22%
Vitamin B6:1.01mg
50.48%
Phosphorus:305.68mg
30.57%
Vitamin B5:1.84mg
18.39%
Potassium:641.12mg
18.32%
Manganese:0.36mg
18.01%
Vitamin K:18.63µg
17.74%
Magnesium:50.72mg
12.68%
Vitamin B2:0.21mg
12.64%
Vitamin C:9.79mg
11.86%
Vitamin B1:0.16mg
10.73%
Fiber:2.48g
9.91%
Zinc:1.15mg
7.68%
Vitamin E:1.1mg
7.31%
Folate:29.01µg
7.25%
Copper:0.14mg
7.25%
Iron:1.05mg
5.84%
Calcium:46.36mg
4.64%
Vitamin B12:0.25µg
4.18%