It’s FriYAY!!! We survived the week, and for that, we are counting our blessings. Thank You, Lord! Now then… you are here, I’m here, and we both know why we showed up. So, enough with the small talk—let’s get straight to the good stuff! Today’s main character is: Creamy Orzo with Chicken, Avo & Lemon. And wow… what a way to kick off the weekend! This dish is creamy, fresh, and so delicious that you might just find yourself “accidentally” making it every weekend. Don’t say I didn’t warn you! I could keep going on about how amazing it is, but where’s the fun in spoiling the surprise? Instead, I will hand over the recipe and let your taste buds do the talking. Happy cooking! How to make Creamy Orzo with Chicken, Avo and Lemon Serves: 2-4Preparation time: 15 minutesCooking time: 20 minutes Ingredients: Avocado or olive oil for cooking 30 ml (2 tbsp) Cajun spice 2 chicken breasts, sliced into strips Juice of ½ lemon + extra 2 garlic cloves, crushed 250 ml (1 cup) orzo pasta 625 ml (2½ cups) chicken stock 125 ml (½ cup) cream Salt and pepper Handful dill + extra 1 avocado, sliced Method: Heat a splash of oil in a large frying pan on medium-high. Mix the Cajun spice through the chicken and fry for about 3 minutes on each side until golden. Squeeze over the lemon juice. Remove chicken from the pan and keep aside. Add another splash of oil to the pan and fry the garlic and orzo for 2 minutes, while stirring, until toasted. Add the stock, cover and cook for about 8 minutes or until orzo is tender. Return the chicken with the cream, bring to a simmer and cook for 3 minutes. Season with salt and pepper. Remove from heat and stir through dill. Serve topped with avocado, garnished with extra dill and lemon slices, with a drizzle of oil over the top. *The image and recipe were supplied by The South African Avocado Growers’ Association HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Baked Chicken Curry with Avo Crema Post navigation Today’s Tasty Pick: Baked Chicken Curry with Avo Crema
