Orzo Pasta with Avocado

Ingredients

• 200 ml chicken broth
• 240 g chicken breast fillet (2 chicken breast fillets)
• 350 g orzo pasta
• Salt
• 250 g thick beans (frozen)
• 2 Spring Onions
• 1 Avocado
• 1 tbsp Lemon Juice
• 100 g Baby spinach
• 2 tbsp olive oil
• Pepper
• 2 sprigs dill

Instructions

1. 1.

   Heat the broth in a pot. Rinse the chicken fillets under cold water and add them to the pot. Poach covered for 15 minutes over medium heat. Cook the orzo according to package instructions in boiling salted water until al dente.

2. 2.

   Meanwhile, cook the beans in boiling salted water for about 5–10 minutes. Wash, trim, and cut the spring onions into slanted rings. Add them to the beans during the last 1–2 minutes of cooking.

3. 3.

   Drain the beans and orzo, rinse with cold water, and let drain.

4. 4.

   Remove the chicken fillets from the broth, allow to cool slightly, and tear into small pieces.

5. 5.

   Halve the avocado, remove the pit, peel, cut into wedges, and drizzle with lemon juice. Wash and dry the spinach.

6. 6.

   Heat the oil in a pan. Toss the chicken, beans, spinach, and spring onions for 1–2 minutes over high heat. Add the orzo and season with salt and pepper.

7. 7.

   Wash the dill, dry it, and pluck the leaves. Divide the pasta onto four plates, garnish with avocado wedges, and sprinkle with dill.