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Recipes - Chicken and Sun-dried Tomato Orzo

By Nutri People

Chicken and Sun-Dried Tomato Orzo 



  • 220g orzo
  • 240ml water
  • 5 sun-dried tomatoes, chopped
  • 1 plum tomato, chopped
  • 1 clove garlic, peeled
  • 3 tsp fresh marjoram
  • 1 tbsp Omega Excellence Apple Cider Vinegar
  • tbsp extra virgin olive oil
  • 4 skinless chicken breasts 
  • Pinch of salt
  • Freshly ground pepper, to taste
  • 4 artichoke hearts
  • 70g low fat cheese, finely grated


  1. Cook the orzo in a saucepan of boiling water for about 8 minutes, until tender. Drain and rinse.
  2. Blend the water, sun-dried tomatoes, plum tomato, garlic, marjoram, cider vinegar and ½ a tablespoon of oil in a blender. Blend until just a few chunks remain.
  3. Season chicken with salt and pepper on both sides. Heat 1 tablespoon of oil in a large wok over medium heat. Add the chicken and cook thoroughly, until golden outside. Transfer to a plate and cover with foil to keep warm.
  4. Pour the tomato mixture into the wok and bring to a boil. Reserve half a cup for later.
  5. Add the orzo, artichoke hearts and ¾ of the cheese to the mixture. Stir until heated through.
  6. Slice the chicken. Top each portion of pasta with sliced chicken, the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram. 

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