Since I am on juice for the next 13 days, I thought it would be a challenge to bake something, mostly from scratch using a sauce that had no added salt or sugar. I juiced two tomatoes to create a base for my sauce and got to work pulling this out of thin air.
I chose orzo because, well, I love orzo so I thought my family would too. Since I am still on juice, I didn’t taste it, but my critics did. The family gave it two thumbs up, so I’m sharing the recipe.
- 2 large Chicken Breasts (or 4 small)
- 1 tsp Olive Oil
- 2 tsp Crushed Garlic (2 x 1 tsp)
- 8 - 10 Mushrooms, quartered
- 1 cup Orzo
- 2 Tomatoes
- 1 can Tomato Paste (just tomatoes, no added salt or sugar)
- 1/4 cup Water (if needed)
- Fresh Oregano
- Fresh Basil
- Fresh Parsley
- 1 tsp Dehydrated Chives
- 3/4 cup Shredded Cheddar Cheese
- 4 slices Gouda Cheese
- Preheat oven to 400 degrees.
- Juice tomatoes. Blend tomato juice, tomato paste, oregano, basil, parsley, chives, 1 tsp garlic together to make the sauce. Add water if the sauce is too thick. Set aside.
- In a pot, cook orzo according to directions. Set aside.
- While orzo is cooking, in a skillet, cook chicken, 1 tsp crushed garlic, and mushrooms. When chicken is almost cooked through, remove from heat and set aside.
- In an oven-safe dish, add orzo and shredded cheese. Add cooked chicken and mushrooms (if you used 2 large breasts, you may want to cut them in half for four pieces). Top with the sauce and mix together. Make sure chicken pieces are on the top.
- Add one slice of gouda cheese to the top of each piece of chicken.
- Cover and bake at 400 degrees for 30 minutes. Remove top and bake for five more minutes.
- Let cool and serve.
Disclosure: I received a Breville Juicer from London Drugs to facilitate this post. The opinions in this post are mine only and are not influenced in any way.