Cozy Chicken and Pesto Orzo
with Spinach and Peas
This drool-worthy orzo dish is creamy and luscious without being too heavy handed! It's made even more enticing with a hit of fragrant basil pesto bringing that herbaceous goodness we're looking for and green veggies bringing some balance. A lemon-pepper seasoned chicken breast is perfect to top it all off.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
1 tbsp
Lemon-Pepper Seasoning
170 g
Orzo
(Contains Wheat)
56 g
Baby Spinach
¼ cup
Basil Pesto
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit
Garlic, cloves
56 g
Green Peas
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450ËšF. Wash and dry all produce. Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and half the Lemon-Pepper Seasoning. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Remove the pan from heat, then transfer chicken to a parchment-lined baking sheet. Roast in the top of the oven until chicken is cooked through, 10-12 min.**
Meanwhile, peel, then mince or grate garlic.
Heat the same pan (from step 1) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add orzo, garlic and remaining Lemon-Pepper Seasoning. Cook, stirring constantly, until fragrant, 30 sec. Add 2 1/4 cups water (4 cups for 4 ppl), then season with salt and pepper. Cover and bring to a boil over high.
Once boiling, reduce heat to medium. Cook covered, stirring occasionally, until orzo is halfway done, 7-8 min. Stir in peas. Uncover and cook, stirring occasionally, until orzo is tender and creamy, 7-9 min. (TIP: If water reduces too much, add more water, 1/4 cup at a time.)
When orzo is tender, add spinach and three-quarters of the Parmesan. Cook, stirring often, until spinach wilts and Parmesan melts, 1 min. Remove the pan from heat. Stir in 3 tbsp pesto (dbl for 4 ppl), then season with salt and pepper, to taste. Stir in any remaining pesto, if desired.
Thinly slice chicken. Divide orzo between plates. Top with chicken.Sprinkle with remaining Parmesan.
