Feel free to use what veggies you have on hand. I did squash, tomato, mushrooms and spinach!
Ingredients for 2:
– 4 oz organic orzo
– 12 oz pasture raised boneless skinless chicken thighs, I get mine from butcher box!
– 1 organic yellow squash, halved lengthwise and then sliced into little half moons
– 1/2 cup quartered organic grape/cherry tomatoes, about 8ish
– 2 cups organic spinach
– 1 cup organic cremini mushrooms, sliced
– 1 cup chicken bone broth, I like FOND or bonafide
– 1/4 cup raw milk or cream
– 1/4 onion, diced
– 2 cloves garlic, minced
– 1 tsp salt, I like redmonds mineral salt
– 1 tsp black pepper
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp turmeric (great for inflammation!)
– 1 tsp ghee, grass fed butter or beef tallow
Directions:
1. Heat cast iron skillet over medium high heat. Add butter/ghee/beef tallow. Season chicken with salt, pepper, garlic & onion powder. Sear on each side about 4 mins per side. Remove from pan and set aside.
2. Lower heat to medium. Add onion and garlic and saute 2 mins until soft. Add squash, tomato & mushrooms. Saute about 5 mins until soft.
3. Add orzo & bone broth. Season with a little more salt, pepper, garlic & onion powder and turmeric. Bring to boil. Add chicken back. Pop a lid on it and reduce heat to a simmer (low to medium low). Let cook 20 mins.
4. Remove lid, add spinach and milk/cream. Pop lid on for another 2 mins to help spinach wilt a bit. Stir well and serve.
Enjoy! Would be good with a lemon drizzle!
