Chicken, Orzo & Roasted Red Capsicum Salad
Serves:
Ingredients
500g Tegel Lean & Lite Skinless Breast Fillets, sliced
2 red capsicum, cut into slices
1 red onion, cut into wedges
2 cloves garlic, sliced
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp brown sugar
1 cup orzo
1 tbsp olive oil, extra
2 cups baby spinach leaves
Salt and pepper to taste
1/4 cup vinaigrette dressing
2 red capsicum, cut into slices
1 red onion, cut into wedges
2 cloves garlic, sliced
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp brown sugar
1 cup orzo
1 tbsp olive oil, extra
2 cups baby spinach leaves
Salt and pepper to taste
1/4 cup vinaigrette dressing
Method
Preheat the oven to 200˚C. Place the red capsicum, red onion and garlic in an oven dish and drizzle with the olive oil. Bake in pre-heated oven for 25 to 30 minutes, or until the vegetables are cooked. Stir in the balsamic vinegar and brown sugar and allow the vegetables to cool.
Cook the orzo following the directions on the packet. Drain, rinse and cool.
Heat the extra oil in a frying pan over medium heat and cook the chicken in batches until it is golden brown and cooked through.
Combine the orzo, vegetables, chicken and parsley in a large bowl. Add the spinach leaves, season with salt and pepper and toss gently. Drizzle with the dressing before serving.
