Gluten-Free, Dairy-Free, Serves 6
- 4 Tbsp Olive Oil
- 1 pound Boneless, skinless chicken, cubbed
- 1/2 cup fresh oregano chopped
- 2 tsp Paprika
- 4 cloves garlic minced
- 2 Tbsp Balsamic vinegar
- 1 bell pepper sliced
- 2 cups orzo pasta
- 1 cup olives pitted
- salt and pepper to taste
- 1 cup vegan feta cheese
- Tomatoes:
- 2 cups heirloom tomatoes chopped
- 1/3 cup olive oil
- 3 cloves garlic minced
- 1/3 cup fresh basil chopped
Directions:
Using a large skillet toss together with olive oil, chicken, oregano, paprika, salt, and pepper. Over medium-high heat cook until the chicken is browned and cooked through. Stir in the balsamic and garlic. Cook for an additional minute and remove from the skillet. Into the now-empty skillet, add the bell peppers and cook for 2-3 minutes. Once soft, add in orzo and 2 1/2 cups of water. Season with salt and pepper. Cook until almost all the water is absorbed, about 10 minutes. Transfer the chicken and olives into the orzo.
Once the chicken is warmed through, about 3 minutes. Meanwhile, toss all the ingredients for the tomatoes together into a bowl. Season with salt and pepper. To serve, spoon the tomatoes over the chicken and gently toss. Top with feta and more fresh herbs.