Mediterranean-Inspired Chicken Breasts and Veggies
with Orzo and Sun-Dried Tomato Pesto
This sheet pan dinner is loaded with bold Mediterranean flavours and is oh-so-simple to make. After a bit of prep, the oven does most of the work and you'll end up with a feast for the eyes and the taste buds!
The quantities provided above are averages only.
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
170 g
Orzo
(Contains Wheat)
160 g
Sweet Bell Pepper
200 g
Zucchini
56 g
Yellow Onion
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit
Chicken Broth Concentrate
1 tbsp
Chicken Salt
Not included in your delivery
2 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into 1-inch pieces. Peel, then cut half the onion into 1-inch pieces (use all for 4 ppl). Halve zucchini lengthwise, then cut into 1/4inch half-moons.
Pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board. Add chicken, peppers, zucchini, onions, chicken salt and 2 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, divide chicken and veggies between 2 baking sheets, using 2 tbsp oil per sheet.)Season with pepper, then toss to combine. Arrange chicken and veggies in a single layer.
Roast in middle of the oven, stirring halfway through, until veggies are tender and chicken is cooked through, 16-18 min.**(NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
Meanwhile, add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-10 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain orzo and return to the same pot, off heat.
Add half the reserved pasta water, broth concentrate and sun-dried tomato pesto to the pot with orzo. Season with pepper, to taste, then stir to combine. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.) Cover to keep warm.
Divide sun-dried tomato orzo between bowls. Top with chicken and veggies. Sprinkle Parmesan over top.
