In order to bring you the best organic produce, some ingredients may differ from those depicted.
Soy-Free, No Added Sugar, Protein Plus
2 Servings, 670 Calories/Serving
20–35 Minutes
No secret ingredients here—just fresh ones. We’re talking roasted eggplant, bell pepper, and onion tossed with delicate orzo and a bright lemon vinaigrette.
Nutrition per serving
Calories 670, Total Fat 25g (32% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 240mg (10% DV), Total Carb. 77g (28% DV), Fiber 11g (39% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains:
Milk, Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
1
Prep and roast the vegetables
Heat the oven to 475°F.
Bring a medium sauce pot of generously salted water to a boil for the orzo.
On a sheet pan [2 sheet pans], drizzle the eggplant, bell pepper, and onion with 1 to 2 tablespoons oil, season generously with salt and pepper, and toss to coat. Spread in an even layer and roast, stirring halfway through, until the vegetables are lightly browned and tender, 15 to 17 minutes. Meanwhile, cook the orzo.
2
Cook the orzo
To the pot of boiling water, add the orzo and cook until just tender, 6 to 8 minutes. Drain and transfer to a large bowl. Meanwhile, prepare your protein.
3
Prep your protein
4
Cook your protein
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until browned and cooked through, 2 to 4 minutes for regular shrimp; 4 to 6 minutes for jumbo shrimp, scallops, steak, pork, tofu, or plant-based chicken; and 6 to 8 minutes for chicken. Transfer to a plate. While your protein is cooking, finish the orzo.
5
Finish the orzo
To the bowl with the orzo, add the roasted vegetables and lemon vinaigrette and toss to combine. Season to taste with salt and pepper.
Serve
Transfer the orzo and vegetables to individual bowls and top with your protein. Sprinkle with the feta and serve.