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One-Pan Protein Shreds and Orzo
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One-Pan Protein Shreds and Orzo

One-Pan Protein Shreds and Orzo

with Pesto and Baby Tomatoes

This hearty skillet is oh-so comforting. Tender orzo soaks up savoury broth, butter and a fresh spritz of lemon! Wholesome, aromatic veggies won't phase the kiddos.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

200 g

Plant-Based Protein Shreds

170 g


(Contains Wheat)

1 unit(s)

Yellow Onion

113 g

Baby Tomatoes

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

¼ cup

Basil Pesto

(Contains Milk)

1 unit(s)

Chicken Broth Concentrate

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


0.13 tsp


0.06 tsp



Nutrition Values

Calories860 kcal
Fat47 g
Saturated Fat13 g
Carbohydrate79 g
Sugar6 g
Dietary Fiber7 g
Protein34 g
Cholesterol30 mg
Sodium1830 mg
Trans Fat0.5 g
Potassium450 mg
Calcium250 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Non-Stick Pan
Paper Towel
Measuring Spoons
Measuring Cups


Prep and cook protein shreds

Before starting, wash and dry all produce. Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and half the garlic salt. Season with pepper. Sear, tossing occasionally, until golden-brown and cooked through, 4-6 min.**Remove from heat, then transfer protein shreds to a plate. Cover to keep warm.


Meanwhile, on a separate cutting board, peel, then cut onion into 1/2-inch pieces. Halve tomatoes.

Cook onions

Reheat the same pan(from step 1) over medium-high. When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook, stirring often, until tender, 3-4 min.

Cook orzo

Add 3 cups (5 cups) warm water, broth concentrate, orzo and remaining garlic salt to the pan with onions. Bring to a boil.Once boiling, add tomatoes. Stir to combine. Cook, stirring occasionally, until orzo is tender and most of the water is absorbed, 14-17 min. (TIP: Reduce heat to medium if broth is boiling away too quickly!)

Finish orzo

Remove from heat, then add protein shreds, half the Parmesan and 1 tbsp (2 tbsp) butter. Season with salt and pepper, to taste, then stir until butter melts, 1 min.

Finish and serve

Divide protein shreds and orzo between bowls. Drizzle pesto over top, then sprinkle with remaining Parmesan.