Ingredients
- 2 Tbsp oil
- 2 shallots, diced
- 2 frozen crushed garlic cubes
- 1 large beefsteak tomato, cubed
- 1 medium zucchini, cubed
- 1½ lb chicken cutlets, cubed
- ¼ tsp paprika
- ¼ tsp chili powder (optional)
- ¼ tsp minced garlic
- ¼ tsp parsley flakes
- Dash of onion powder
- Salt and pepper
- 1 cup cooked and drained orzo
- ½ cup water
Directions
- Heat the oil in a large pan. Sauté the shallots and garlic until golden.
- Add the tomato and zucchini and sauté for 10 minutes.
- Mix the cubed chicken with the spices, then add to the pan and cook for 6 minutes, then mix well.
- Add the orzo and ½ cup water, cover and simmer for 15–20 minutes. If needed, add an extra ¼ cup water.
