Chicken and Orzo Pasta Bowls

Ingredients:

• 2 cups Western Family Orzo Pasta
• 4 Skinless boneless Chicken Breasts ½ tsp McCormick Garlic powder
• 1 tsp McCormick Dill weed 2 tbsp Club House Montreal Chicken spice blend
• 1 cup shredded cucumber 1 cup Western Family Greek Style yogurt
• 2 tbsp and 1.5 tsp Western Family canola oil
• 1 tbsp Western Family White Vinegar Salt and Pepper to taste
• 1 Diced cucumber
• 2 diced tomato
• 1 diced bell red or yellow pepper
• 1 can Only Goodness Chick Peas, rinsed and drained
• 1 package, Good Leaf Farms Zesty Micro Radish MicroGreens

Direction:

1. Cook orzo according to package instructions. Drain and set aside.
2.  Dice chicken breasts and season with Club House Montreal Chicken spice blend.
3. In a large skillet, heat 2 tablespoons of oil over medium-high heat.
4. Add the chicken breast and cook until golden brown and thoroughly cooked through. Remove chicken from skillet.
5. Divide and place your cooked orzo and chicken into microwavable to go containers.
6. Divide your chopped vegetables, microgreens and chickpeas into smaller to go containers to add to your chicken and orzo after it’s been heated.

     Make the sauce:

1. In a medium bowl, combine the Greek yogurt, shredded cucumber, garlic powder, dill weed, vinegar, 1.5 tsp oil and salt and pepper to taste.
2. Divide into small to go sauce containers.
3. Store in the fridge for up to 4 days.
4. When ready to serve, heat your chicken and orzo to desired temperature then add in you chopped vegetables, microgreens and chickpeas.
5. Top with your sauce and enjoy!