Golden Embrace Chicken & Lemon-Herb Orzo

Ingredients

• 0.5 cup Raw cashews
• 0.5 cup Water
• 2 each Boneless, skinless chicken breasts
• 2 cup Low-sodium chicken broth
• 1 leaf Bay leaf
• 4 whole Black peppercorns
• 1 tablespoon Olive oil
• 1 small Shallot
• 2 cloves Garlic
• 1 teaspoon Fresh ginger
• 0.5 teaspoon Ground turmeric
• 1.5 cup Low-sodium chicken broth
• 0.5 cup Whole wheat orzo
• 1 teaspoon Fresh thyme leaves
• 2 tablespoon Fresh parsley
• 2 cup Fresh spinach
• 1 teaspoon Lemon zest
• 1 tablespoon Fresh lemon juice
• 1 tablespoon Nutritional yeast
• to taste Salt
• to taste Black pepper
• 1 tablespoon Toasted slivered almonds

Instructions

1. Prepare the Cashew Cream: Place the soaked and drained cashews into a high-speed blender with 1/2 cup fresh water. Blend until completely smooth and creamy, scraping down the sides as needed. Set aside.
2. Poach the Chicken: In a medium saucepan, combine 2 cups low-sodium chicken broth, bay leaf, and black peppercorns. Bring to a gentle simmer over medium heat. Add the chicken breasts, ensuring they are mostly submerged. Reduce heat to low, cover, and gently poach for 12-15 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C). Remove chicken to a cutting board, shred or dice into bite-sized pieces. Discard bay leaf and peppercorns from the poaching liquid.
3. Start the Orzo Sauce: In a large skillet or Dutch oven, heat olive oil over medium heat. Add finely diced shallot and sauté for 2-3 minutes until softened. Stir in minced garlic, grated ginger, and ground turmeric. Cook for another 1 minute until fragrant.
4. Cook the Orzo: Pour in the remaining 1.5 cups of low-sodium chicken broth (you can also use some of the reserved poaching liquid if desired, straining it first). Bring to a simmer, then stir in the whole wheat orzo. Cook for 8-10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed. It should be creamy but not dry.
5. Combine and Finish: Reduce heat to low. Stir in the prepared cashew cream, shredded chicken, fresh thyme, and 2 tablespoons chopped parsley. Add the fresh spinach and cook gently for 2-3 minutes, until the spinach has just wilted. Stir in the lemon zest, fresh lemon juice, and nutritional yeast (if using). Season with salt and black pepper to taste, starting with a pinch of salt and adjusting as needed, remembering it's a low-sodium dish.
6. Serve: Divide the Golden Embrace Chicken & Lemon-Herb Orzo between two bowls. Garnish with a sprinkle of toasted slivered almonds and extra fresh parsley or chives, if desired. Serve immediately and enjoy the comforting embrace.

Nutrition (per serving)