Description
Cilantro Lime Confetti Orzo is a vibrant and flavorful dish that combines orzo pasta, tender chicken, colorful bell peppers, sweet tomatoes, black beans, and creamy queso fresco, all tossed in a zesty cilantro lime vinaigrette. This dish is perfect for a light and refreshing meal, whether served warm or chilled.
Ingredients
Units
Scale
Orzo Pasta
- 1 lb orzo pasta
Chicken
- 3/4–1 lb boneless skinless chicken breasts
- 2 tbsp oil
- Salt & pepper to taste
Veggies
- 1 pint tear drop tomatoes, cut in half
- 1–2 medium orange bell peppers, diced
- 1–2 yellow bell peppers, diced
- 1/2 medium red onion, diced (about 1/2 cup)
- 15 oz can black beans, drained
- 10 oz queso fresco, crumbled
Vinaigrette
- 1/2 cup extra virgin olive oil
- 1 tbsp lime zest (about 4 limes)
- 1/2 cup lime juice (about 4 limes)
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 cup chopped cilantro (about 1/2 small bunch)
- 1 tsp salt
- 3–4 garlic cloves, minced or crushed
Instructions
- Preheat oven to 350℉. Place chicken in a large baking dish & drizzle with oil. Salt & pepper to taste. Bake for 25-30 mins or until it reaches an internal temperature of 165℉. Let chicken rest for about 10 mins and then cube.
- Whisk together vinaigrette: olive oil, lime juice, zest, garlic, cumin, chili powder, salt, and cilantro. Set aside.
- Prepare veggies: cut and dice bell peppers, tomatoes, and red onion.
- Cook orzo: Boil salted water, cook orzo for 8-9 mins. Drain and place in a mixing bowl.
- Toss: Combine orzo with vinaigrette, veggies, beans, chicken, and cheese.
- Serve: Refrigerate or enjoy immediately. Delicious chilled as well.
Notes
- Please use as many organic ingredients as possible.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 5g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 45mg
