HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Pesto Orzo And Chicken
Creamy Pesto Orzo and Chicken

Creamy Pesto Orzo and Chicken

with Spinach and Peas

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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.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

1 tbsp

Lemon-Pepper Seasoning

170 g



56 g

Baby Spinach

¼ cup

Basil Pesto


¼ cup

Parmesan Cheese, shredded


1 unit

Garlic, cloves

56 g

Green Peas

Not included in your delivery

0.38 tsp


0.06 tsp


½ tbsp


1 tbsp

Unsalted Butter*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories820 kcal
Fat24 g
Saturated Fat9 g
Carbohydrate75 g
Sugar4 g
Dietary Fiber7 g
Protein57 g
Cholesterol153 mg
Sodium1060 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Measuring Spoons
Measuring Cups
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450˚F. 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 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 middle of the oven until chicken is cooked through, 12-14 min.** Carefully wipe the pan clean.


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 garlic. Cook, stirring constantly, until fragrant, 30 sec. Stir in orzo, remaining Lemon-Pepper Seasoning, 1/4 tsp salt and 2 1/2 cups water (dbl both for 4 ppl). Cover and bring to a boil over high.


Once boiling, uncover and reduce heat to medium. Cook uncovered, stirring occasionally, until orzo is tender, 14-16 min. Add peas to the pan halfway through cooking.


When orzo is tender, add spinach to the pan. Cook, stirring often, until wilted, 1-2 min. Add three-quarters of the Parmesan. Cook, stirring often, until Parmesan melts, 1 min. Remove the pan from heat. Stir in pesto, then season with salt and pepper, to taste.


Thinly slice chicken. Divide orzo between plates. Top with chicken, then sprinkle with remaining Parmesan.