Southwest Chicken Orzo Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Southwest Chicken Orzo Skillet

YOUR SOLIN GENERATED RECIPE

Southwest Chicken Orzo Skillet

Sautéed chicken and orzo simmered in a smoky black bean broth until creamy and tender, finished with a sprinkle of melted cheese.

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NUTRITION

524kcal
Protein
46.7g
Fat
10.6g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

3.5 ounce chicken breast

0.33 cup dry orzo

0.5 cup southwest-style black bean protein soup

0.5 cup low-sodium chicken broth

1 tablespoon shredded Mexican blend cheese

0.25 teaspoon garlic powder

0.25 teaspoon onion powder

0.25 teaspoon ground cumin

0.25 teaspoon chili powder

0.13 teaspoon sea salt

0.13 teaspoon black pepper

0.5 teaspoon avocado oil

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season evenly with the garlic powder, onion powder, cumin, chili powder, salt, and pepper.

  • 2

    Heat the avocado oil in a large non-stick skillet over medium-high heat and sear the chicken until golden brown on all sides.

  • 3

    Add the dry orzo to the skillet and toast for one minute, stirring constantly to prevent burning.

  • 4

    Pour in the chicken broth and the southwest-style black bean protein soup, stirring well to combine all ingredients and scrape up any browned bits.

  • 5

    Bring the liquid to a simmer, then reduce the heat to low, cover the skillet, and cook for 10 to 12 minutes until the orzo is tender and most liquid is absorbed.

  • 6

    Remove the skillet from the heat, sprinkle the shredded Mexican blend cheese over the top, and cover for two minutes until the cheese is melted and bubbly.

Southwest Chicken Orzo Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Southwest Chicken Orzo Skillet

YOUR SOLIN GENERATED RECIPE

Southwest Chicken Orzo Skillet

Sautéed chicken and orzo simmered in a smoky black bean broth until creamy and tender, finished with a sprinkle of melted cheese.

NUTRITION

524kcal
Protein
46.7g
Fat
10.6g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

3.5 ounce chicken breast

0.33 cup dry orzo

0.5 cup southwest-style black bean protein soup

0.5 cup low-sodium chicken broth

1 tablespoon shredded Mexican blend cheese

0.25 teaspoon garlic powder

0.25 teaspoon onion powder

0.25 teaspoon ground cumin

0.25 teaspoon chili powder

0.13 teaspoon sea salt

0.13 teaspoon black pepper

0.5 teaspoon avocado oil

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season evenly with the garlic powder, onion powder, cumin, chili powder, salt, and pepper.

  • 2

    Heat the avocado oil in a large non-stick skillet over medium-high heat and sear the chicken until golden brown on all sides.

  • 3

    Add the dry orzo to the skillet and toast for one minute, stirring constantly to prevent burning.

  • 4

    Pour in the chicken broth and the southwest-style black bean protein soup, stirring well to combine all ingredients and scrape up any browned bits.

  • 5

    Bring the liquid to a simmer, then reduce the heat to low, cover the skillet, and cook for 10 to 12 minutes until the orzo is tender and most liquid is absorbed.

  • 6

    Remove the skillet from the heat, sprinkle the shredded Mexican blend cheese over the top, and cover for two minutes until the cheese is melted and bubbly.