Mediterranean Fried Rice

This is great for a quick weeknight meal. If you cook the orzo ahead you are looking at about 20 minutes!

Ingredients

1 cup Orzo cooked in chicken or vegetable stock

1 TBLSP Olive Oil
8 oz Chicken breast* (or any protein of your choice), cut into small cubes
1 tsp Garlic powder
1 tsp Onion powder
1 pinch salt
1 pinch pepper

1TBLSP Olive Oil
1 large Onion
1 Red Bell Pepper, chopped

3 cloves Garlic, chopped

3 cups Baby Spinach, coarsely chopped
1 cup sliced Grape Tomatoes
Juice of 1/2 lemon
Salt

*For a vegan dish, you can swap the chicken for tofu, seitan, mushrooms or leave the protein out completely and of course use veggie stock.

Method

Season the chicken or other protein) with garlic and onion powders, salt and pepper.

Preheat a large high sided pan over medium-high heat.

When the pan is hot, add the olive oil.

Add the chicken cubes to the pan and let them brown for about a minute before stirring. Cook for another few minutes, stirring, until cooked through.

Transfer to a plate and set aside.

Add the next TBLSP of olive oil.

Add the onion and pepper, stir and cook until tender, about 10 minutes.

Add the garlic and stir for about 30 seconds or so until fragrant.

Add the chicken back to the pan as well as the cooked Orzo along with spinach and tomato. Stir for a minute or two until the spinach is wilted.

Sprinkle with the lemon juice, stir once more and serve.