NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea orzo

0.5 cup cannellini beans

1 cup cherry tomatoes

1.5 oz goat cheese

0.5 cup non-fat Greek yogurt

1 cup fresh spinach

1 cup vegetable broth

1 clove garlic

0.25 cup yellow onion

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In an oven-safe skillet or Dutch oven, heat the olive oil over medium heat and sauté the diced yellow onion and minced garlic until fragrant.

• 3

  Add the cherry tomatoes to the skillet and cook for 5 minutes, pressing down on them occasionally until they begin to burst and release their juices.

• 4

  Stir in the dry chickpea orzo, drained cannellini beans, dried oregano, sea salt, and black pepper.

• 5

  Pour in the vegetable broth and bring the mixture to a light simmer.

• 6

  Cover the skillet with a lid or foil and transfer to the oven to bake for 15-18 minutes, or until the orzo is tender and most liquid is absorbed.

• 7

  Remove from the oven and immediately stir in the fresh spinach until wilted.

• 8

  Fold in the non-fat Greek yogurt and crumbled goat cheese until the sauce is velvety and well combined before serving.