POSTED April 26, 2019

Orzo, Chicken, Chickpeas and Avocado Grain Bowl

This grain bowl is a protein powerhouse thanks to shredded chicken, crunchy roasted chickpeas, and toasted pine nuts. Make it for a healthy dinner entrée or serve it as a side dish at your next dinner party.

SERVES: 4-6
LEVEL: Super Simple

INGREDIENTS

1 (1 pound) package DeLallo Orzo Pasta
2 teaspoons DeLallo Extra Virgin Olive Oil
1 (15.5-ounce) can DeLallo Chickpeas
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon pepper
4 cups shredded cooked chicken
1 seedless cucumber, sliced
2 avocados, halved and sliced
4 teaspoons toasted DeLallo Pignoli Pine Nuts

Dressing

¼ cup DeLallo Golden Balsamic Vinegar
1 teaspoon DeLallo Minced Garlic
Juice of 1 lemon
¼ cup DeLallo Extra Virgin Olive Oil
½ cup DeLallo Extra Virgin Avocado Oil
½ teaspoon salt
¼ teaspoon pepper

DIRECTIONS

Preheat oven to 400°F.
Bring a large pot of salted water to a boil. Cook orzo according to package instructions. Drain, transfer to a large bowl and set aside to cool.
In a mixing bowl, combine the chickpeas, oil, cumin, coriander, paprika, salt and pepper. Toss well to coat. Transfer to a baking sheet and roast in the oven for 20 minutes or until cooked through.
Meanwhile, make the dressing: Combine vinegar, garlic, lemon juice, salt and pepper in a small bowl. Using a whisk, slowly pour in olive and avocado oils while stirring constantly. Adjust seasoning as needed.
Toss orzo with ½ cup of dressing. Divide orzo evenly into bowls and top with chicken, cucumber, avocado, roasted chickpeas and pine nuts. Serve the remaining dressing on side for drizzling.

Orzo, Chicken, Chickpeas and Avocado Grain Bowl

Related Recipes

DeLallo Orzo Pasta 1 lb.

DeLallo Imported Chickpeas 14 oz.

DeLallo Extra Virgin Olive Oil 16.9 oz.

DeLallo Extra Virgin Avocado Oil 8.5 oz.