MARCH 2025 RECIPE.

Warm up this February with a rich and savory French Onion Pot Roast. This dish takes the classic, deep flavors of French onion soup and combines them with tender, slow-cooked beef for a meal that's both comforting and protein-packed. Perfect for chilly nights, this hearty recipe is a delicious way to nourish your body while bringing cozy, family-friendly flavors to the table!

INGREDIENTS NEEDED:

4 boneless, skinless chicken breasts

1 1/2 tablespoons extra-virgin olive oil

1 cup chopped red onion

6 cloves garlic, minced

1 cup whole-wheat orzo

1 cup chopped sun-dried tomatoes

2 3/4 cups vegetable broth

2 (15-ounce) cans cannellini beans, rinsed

1 teaspoon lemon zest

3 tablespoons lemon juice

3/4 teaspoon salt

1/2 teaspoon dried oregano

1 (5-ounce) package baby spinach

1/4 cup crumbled feta cheese

1/2 cup chopped fresh basil

1/4 cup toasted pine nuts

DIRECTIONS:

  1. Add your chicken to a sheet pan and pat with a paper towel. Spray with avocado oil (or melt butter over top) and add lemon, salt, garlic, and parsley. Bake on 375 for 20 to 30 minutes.

  2. Heat oil in a large nonstick skillet over medium heat. Add onion; cook, stirring often, until aromatic and translucent, about 8 minutes. Stir in garlic; cook, stirring often, until aromatic, about 1 minute.

  3. Stir in orzo and sun-dried tomatoes; cook, stirring often, until the orzo is toasted, about 1 minute. Add broth, beans, lemon juice, salt and oregano; bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until the orzo is al dente, about 15 minutes.

  4. Stir in spinach. Cook, uncovered and stirring often, until the spinach is wilted, about 1 minute. Remove from heat; top with feta, basil, pine nuts and lemon zest.