Creamy Pesto Orzo with Roasted Chicken
Herb-Roasted Chicken with Creamy Basil Pesto Orzo
Ingredients:
1 cup orzo pasta
1 tablespoon olive oil
2 boneless, skinless chicken breasts
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper, to taste
1 cup cherry tomatoes, halved
1/2 cup unsweetened coconut cream or heavy cream alternative
1/4 cup dairy-free pesto or regular basil pesto
1/4 cup grated Parmesan cheese (optional or plant-based alternative)
2 tablespoons fresh chopped basil (for garnish)
1 tablespoon lemon juice
Directions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Season chicken breasts with garlic powder, onion powder, salt, and pepper. Drizzle with olive oil and place on the baking sheet. Add cherry tomatoes around the chicken.
Roast for 20-25 minutes, or until chicken reaches an internal temperature of 165°F (74°C). Remove and let rest, then slice.
While the chicken roasts, cook the orzo in salted boiling water according to package directions. Drain and set aside.
In a large skillet over medium heat, combine the coconut cream, pesto, and Parmesan (if using). Stir until heated through and slightly thickened.
Add the cooked orzo and mix until well coated. Add lemon juice and adjust seasoning with salt and pepper if needed.
Plate the creamy pesto orzo and top with sliced roasted chicken and cherry tomatoes. Garnish with fresh basil and serve warm.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 520 kcal | Servings: 4 servings