Chicken orzo with Cauliflower and Broccoli. A Gluten free, dairy free, one pan meal.
I am always looking for ways to hide veggies in our meals. My kids just THINK they don’t like them! (I hope they don’t read this one lol!)
Since the Cauliflower is chopped so fine they can not tell the difference from the orzo so they don’t even know they are eating it.
The broccoli is chopped so there are a few big pieces and many smaller ones so again they don’t notice it and if they pick out the bigger pieces they still get some!
The onions caramelize as they cook adding to the darkness of the sauce and adding a wonderful rich flavor.
Finished with the goat cheese allows everything to mellow together and a creamy layer without milk.
I hope if you try this you like this as much as we do.
Chicken orzo with Cauliflower and Broccoli
Prep time 30 minutes
Cook time 40 minutes
Total time 1 hour 10 mins
2 tbsp butter (use oil or smart balance for dairy free)
1/2 cup chopped onion (about half a medium onion)
2 tbsp chopped garlic
2 tbsp dried organo
2 tsp salt
3 frozen skinless boneless chicken thighs (about a 3/4 pound)*
1 32 oz container of chicken broth
1 1/2 cup riced cauliflower (or chopped very fine about the size or rice)
6 oz gluten free orzo**
32 oz of chicken broth
1 1/2 cup chopped broccoli
8 oz of goat cheese
1 small tomato chopped (about 1/2 cup)
12 inch skillet with cover
Over a medium heat melt the butter, when its melted add the onion and the chicken thighs garlic, oregano and salt. Cover and cook for about 8 minutes then flip, cover and cook for 5 more minutes.
At this point the chicken should be thawed and mostly cooked but not brown. Remove the lid and up to medium high heat. Cook the chicken until brown on both sides. About 4 minutes on each side.
Remove the chicken from the heat and place on your cutting board.
While the chicken is cooling add the riced cauliflower and about a quarter of the chicken broth bring to a boil. When it is boiling add the orzo and another quarter of the broth.
Reduce to a simmer and Stir often!
Continue cooking until the orzo is tender, about 10-12 mins. If the liquid cooks too far down before the orzo is tender add a little more broth.
Cut up the chicken into bite size pieces.
When the orzo is almost tender add remaining broth, chicken and broccoli.
Continue cooking at a simmer allowing the broccoli to cook for about 5 mins. Turn off the heat.
Stir in the goat cheese until completely mixed.
Serve topped with the fresh tomato.
*you can use fresh or thawed chicken here just adjust the cooking times accordingly
** I used DeLallo gluten free orzo