The Roasted Broccoli Orzo Bowl is the second recipe to come out of my childhood obsession with broccoli, garlic and olive oil. Designed to be a companion meal to the Mushroom-Pancetta Wraps with Broccoli-Garlic Purée, you’ll see overlap in the preparation — you can use half an 8 oz. package of cremini mushrooms for the wraps and half for the bowls. The same for the red onion and the Bocconcini. And if you make extra of the garlic-infused olive oil, well, that will do for both as well.

What you won’t see — or taste, for that matter — is anything boring or repetitive.

Close up of mushrooms in Roasted Broccoli Orzo Bowl

Roasting the broccoli brings out a different flavor profile. The mouthfeel of orzo — a critical component of whiskey- and wine-tasting that’s seriously not mentioned often enough in our everyday eating — is fresh and light. The chicken adds a bit of heartiness and protein without feeling overwhelming.

close up of roasted broccoli in the Roasted Broccoli Orzo Bowl

How the Roasted Broccoli Orzo Bowl became my moment of zen

Let me tell you a story about this recipe, and why I love prepping my meals in advance.

I made Roasted Broccoli Orzo Bowls for myself earlier in the week and stored extra of all the components in separate containers in my fridge.

I had a REALLY long day at work today. When I came home, I knew I had to feed my animals and gear up for round two before I could relax. I’m going on vacation next week, so this weekend is craaaaazy.

As soon as I walked in the door, I put a nonstick skillet on the stove and grabbed the containers from the fridge along with the cat food.

With cats weaving in and out beneath my feet and my dog whining in excitement, I tossed the mushrooms, chicken, orzo, and broccoli together into a skillet over medium heat, plopped a lid on top, and let my dinner warm.

By the time I’d fed the Wild Kingdom, the skillet had done its job. I grabbed a Bocconcini and some slices of red onion. I tossed them in a bowl with the warmed-through orzo, chicken, and veggies. Presto! Dinner was done!

It was ready to go so quickly and tasted so good that I decided to stop and take a breath — to treat myself to dinner outside on the patio instead of going immediately back to work.

The Savour philosophy isn’t just about cooking and eating. It’s about cooking and eating WELL. It’s about reclaiming your life.

Sometimes even I need help remembering that!

Roasted Broccoli Orzo Bowl

Print Recipe
Roasted Broccoli Orzo Bowl
Cremini mushrooms, shredded chicken, and mozzarella round out this fresh and light roasted broccoli orzo bowl, finished with the crisp bite of red onion.
Course Main Dish
Servings
bowls
Ingredients
Course Main Dish
Servings
bowls
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In a small pan, heat olive oil and crushed garlic over medium-high heat. Simmer until garlic turns golden.
  3. While olive oil is simmering, set out a large baking sheet and cover it with parchment paper.
  4. Next, chop broccoli coarsely into 1” florets.
  5. Keep an eye on the garlic and remove it from heat when done. Remove garlic cloves and discard, saving the infused olive oil.
  6. Toss broccoli florets with 2 Tbsp. garlic-infused olive oil and arrange in a single layer on the parchment-covered baking sheet. Roast for 20 minutes, stir once, and then roast for another 10-15 minutes until edges of broccoli have browned.
  7. While broccoli is roasting, heat the remaining garlic-infused olive oil in a large nonstick skillet.
  8. Slice mushrooms into pieces 1/8” thick and add to pan, stirring to coat. Add a pinch of salt, and sauté in garlic-infused olive oil until the water has released and the mushrooms have shrunken slightly in size.
  9. While the mushrooms are sautéing, slice a red onion into rounds of about 1/4” thick. Slice each round in half long-ways once and set aside.
  10. Shred chicken.
  11. Cook orzo according to package directions.
  12. To assemble bowls, divide ingredients between bowls, layering cooked orzo, roasted broccoli, sautéed mushrooms, about 1/3 cup shredded chicken, 1 shredded Bocconcini, and 2-3 rounds of red onion slices in each. If desired, you may also add a handful of chopped spinach or Swiss chard.
  13. Season with salt and pepper to taste and serve!
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Roasted Broccoli Orzo Bowl

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