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Prep
10m
Cook
20m
Total
30m
Prep
10m
Cook
20m
Total
30m
Shop
Non Stick Frying Pan
Stainless Steel Knives x 4
Ingredients
Method
Nutrition
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Step 1
Make 400ml of chicken stock using boiling water and a stock cube.
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For
2
M
I
For the orzo
100
g
Orzo, dry
400
ml
Chicken stock
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Per Serving
Calories
550kcal
Fat
12g
Carbs
55g
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This recipe makes 2 meal-prep portions.
For the best texture, store the chicken and orzo separately from the lettuce, cucumber and sauce.
When ready to eat, heat the chicken and orzo until hot, then add the cold salad and drizzle over the sauce.
Store refrigerated and consume within 2–3 days, following the storage instructions for your specific chicken product.
For a lighter version, reduce or omit the cheese and use a low calorie/light mayonnaise. You can also add extra lettuce and cucumber for more volume without significantly increasing the calories
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