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Antipasto-Topped Chicken
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Antipasto-Topped Chicken

Antipasto-Topped Chicken

with Balsamic Green Beans and Lemon Orzo

Olives, roasted red peppers and mozza combine for an antipasto chicken stuffer! A side of roasted balsamic beans and lemon orzo fill out this appetizer-inspired dinner!


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

Preparation Time35 minutes


serving amount

2 unit

Chicken Breasts

170 g


(Contains Wheat)

170 g

Green Beans

1 unit


1 tbsp

Balsamic Vinegar

(Contains Sulphites)

30 g

Mixed Olives

(Contains Sulphites)

170 mL

Roasted Peppers

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

Not included in your delivery

2 tbsp


(Contains Milk)

½ tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories860 kcal
Fat35 g
Saturated Fat15 g
Carbohydrate80 g
Sugar7 g
Dietary Fiber9 g
Protein61 g
Cholesterol185 mg
Sodium880 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 Pot
Measuring Cups
Measuring Spoons
Paper Towel
Medium Bowl
Baking Sheet
Large Non-Stick Pan
Aluminum Foil



Before starting, preheat your broiler to high.Wash and dry all produce. Add 6 cups water and 1 tsp salt to a medium pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, drain, then roughly chop roasted red peppers. Drain, then roughly chop olives. Trim green beans. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.

Finish prep and cook orzo

Combine olives, cheese and roasted red peppers in a medium bowl. Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast parallel to cutting board, leaving 1-inch intact on the other end. Open up each chicken breast like a book Season both sides with salt and pepper. Add orzo to the boiling water. Cook, uncovered, stirring occasionally, until tender, 6-8 min.

Cook chicken

While orzo cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 2-3 min per side. Transfer chicken to foil-lined baking sheet. Top chicken with cheese and pepper mixture. Broil in the middle of the oven until cheese is golden-brown and chicken is cooked through, 8-10 min.**

Cook green beans

Heat the same pan over medium. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl) and vinegar. Cook, stirring often, until coated, 1 min. Season with salt and pepper.

Finish orzo

When orzo is done, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return to the same pot, off heat. Add reserved pasta water, 1 tsp lemon zest, 1/2 tbsp lemon juice and 1 tbsp butter (dbl all for 4 ppl) to orzo, then stir to coat. Season with salt and pepper.

Finish and serve

Divide orzo between plates. Top with chicken and green beans. Squeeze a lemon wedge over orzo and green beans, if desired.

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