Visit the network of Pratico-Pratiques sites
Home | Recipes | Main course | Chicken | Orzo and Turkey Bowl
Orzo and Turkey Bowl

Orzo and Turkey Bowl

  • Serves 4
  • Prep time 15 minutes
  • Cook time 15 minutes


  • Orzo
  • Courgette
  • Poitrine de dindon fumée Olymel sans nitrite
  • Bocconcinis
  • Tomate cerise

Also needed

  • 60 ml (1/4 cup) of olive oil
  • 30 ml (2 tbsp) of lemon juice


  • 1 carrot, peeled
  • A few small leaves of fresh basil


  1. Cook the orzo al dente in a pot of boiling, salted water. Drain. Drizzle with olive oil and let cool.
  2. Use a spiralizer, mandoline or peeler to cut the zucchini into spirals. Cut the carrot into thin julienne strips if desired.
  3. Roll up the turkey slices and then cut each roll in half.
  4. In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper.
  5. Divide the orzo into four airtight containers. Top with the zucchini, turkey rolls, bocconcini, cherry tomatoes, and carrot strips if desired. Drizzle the vinaigrette over the bowls. Garnish with basil leaves if desired.
  6. Refrigerate until ready to eat.

You may also like

Leave a comment

Your email address will not be published. Required fields are marked *