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@kunbeofficialstore: Chốt khóa vuông 90 độ dạng bản lề cửa có PAT khóa cho các bác đây! #KUNBE #TikTokShopVN #tienloi #khoavuong90 #banle #khoacuatu #khoatu #khoacua #viral #xuhuong

KUNBE - Hot Trend 5.0
KUNBE - Hot Trend 5.0
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Sunday 03 May 2026 16:30:52 GMT
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One-Pan Chicken & Mushroom Orzo 🤩 Nourishing, comforting and packed with flavour - this is the perfect easy dinner for a cold winter night. Made with Australian Swiss brown mushrooms which add a rich umami flavour and satisfying texture. They’re also packed with nutrients! Ingredients: * 250g Swiss brown mushrooms, sliced * 450g boneless, skinless chicken breast * 1 small brown onion, diced * 2 garlic cloves, minced * 1 cup (180g) dry orzo (risoni) * 2 cups (500ml) chicken bone broth or stock * 2 heaped tbsp low-fat Greek yoghurt * 2 large handfuls baby spinach * ½ cup (40-50g) finely grated Parmigiano Reggiano * 1 tsp grass-fed butter or 1 tbsp extra virgin olive oil * 2 tsp Italian herbs * 1 tsp garlic powder * Salt & cracked black pepper * Fresh parsley, finely chopped * Chilli flakes (optional) Method: 1. Start by preparing all your ingredients - slice the mushrooms, dice the onion and finely chop the garlic and parsley. 2. Season the chicken with the Italian herbs, garlic powder, salt and black pepper. 3. Heat the butter/oil in a frying pan over medium-high heat. Cook the chicken for 5-6 minutes until lightly golden and cooked through. Remove and set aside. 4. In the same pan, cook the onion for 2-3 minutes until softened. Add the mushrooms and cook for 5 minutes. If needed, add a splash of water to deglaze the pan. 5. Stir through the garlic and cook for 30 seconds until fragrant. 6. Add the dry orzo and stir for 1 minute to lightly toast. 7. Pour in the bone broth and bring to a gentle simmer. Cook for 8-10 minutes, stirring regularly, until the orzo is al dente and most of the liquid has been absorbed. 8. Return the chicken to the pan along with any resting juices and stir through. 9. Remove the pan from the heat. Stir through the Greek yoghurt, parmesan, spinach and parsley until the spinach has wilted and everything is thick, creamy and well combined. 10. Taste and season with salt, pepper and chilli flakes. 11. Serve with extra Parmigiano Reggiano, fresh parsley and enjoy! #healthyrecipes #weeknightdinner #EasyRecipe #Foodie #mushroom | AD
One-Pan Chicken & Mushroom Orzo 🤩 Nourishing, comforting and packed with flavour - this is the perfect easy dinner for a cold winter night. Made with Australian Swiss brown mushrooms which add a rich umami flavour and satisfying texture. They’re also packed with nutrients! Ingredients: * 250g Swiss brown mushrooms, sliced * 450g boneless, skinless chicken breast * 1 small brown onion, diced * 2 garlic cloves, minced * 1 cup (180g) dry orzo (risoni) * 2 cups (500ml) chicken bone broth or stock * 2 heaped tbsp low-fat Greek yoghurt * 2 large handfuls baby spinach * ½ cup (40-50g) finely grated Parmigiano Reggiano * 1 tsp grass-fed butter or 1 tbsp extra virgin olive oil * 2 tsp Italian herbs * 1 tsp garlic powder * Salt & cracked black pepper * Fresh parsley, finely chopped * Chilli flakes (optional) Method: 1. Start by preparing all your ingredients - slice the mushrooms, dice the onion and finely chop the garlic and parsley. 2. Season the chicken with the Italian herbs, garlic powder, salt and black pepper. 3. Heat the butter/oil in a frying pan over medium-high heat. Cook the chicken for 5-6 minutes until lightly golden and cooked through. Remove and set aside. 4. In the same pan, cook the onion for 2-3 minutes until softened. Add the mushrooms and cook for 5 minutes. If needed, add a splash of water to deglaze the pan. 5. Stir through the garlic and cook for 30 seconds until fragrant. 6. Add the dry orzo and stir for 1 minute to lightly toast. 7. Pour in the bone broth and bring to a gentle simmer. Cook for 8-10 minutes, stirring regularly, until the orzo is al dente and most of the liquid has been absorbed. 8. Return the chicken to the pan along with any resting juices and stir through. 9. Remove the pan from the heat. Stir through the Greek yoghurt, parmesan, spinach and parsley until the spinach has wilted and everything is thick, creamy and well combined. 10. Taste and season with salt, pepper and chilli flakes. 11. Serve with extra Parmigiano Reggiano, fresh parsley and enjoy! #healthyrecipes #weeknightdinner #EasyRecipe #Foodie #mushroom | AD
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#foryou #sirie #xzyabc #fyp

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