with Pesto and Baby Tomatoes
This hearty skillet is oh-so comforting. Tender orzo soaks up savoury broth, butter and a fresh spritz of lemon! Wholesome, aromatic veggies won't phase the kiddos.
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Orzo
170 g
Yellow Onion
1 unit(s)
Baby Tomatoes
113 g
Parmesan Cheese, shredded
0.25 cup
Basil Pesto
0.25 cup
Chicken Broth Concentrate
1 unit(s)
Garlic Salt
1 tsp
Salt
0.063 tsp
Pepper
0.125 tsp
Oil
0.5 tbsp
Unsalted Butter
2 tbsp
- Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat.
- While the pan heats, pat chicken dry with paper towels. Cut into 1-inch pieces. Season with half the garlic salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear, tossing occasionally, until golden-brown and cooked through, 4-6 min.**
- Remove from heat, then transfer chicken to a plate. Cover to keep warm.
- Meanwhile, on a separate cutting board, peel, then cut onion into 1/2-inch pieces.
- Halve tomatoes.
- Reheat the same pan (from step 1) over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook, stirring often, until tender, 3-4 min.
- Add 3 cups (5 cups) warm water, broth concentrate, orzo and remaining garlic salt to the pan with onions. Bring to a boil.
- Once boiling, add tomatoes. Stir to combine.
- Cook, stirring occasionally, until orzo is tender and most of the water is absorbed, 14-17 min. (TIP: Reduce heat to medium if broth is boiling away too quickly!)
- Remove from heat, then add chicken, half the Parmesan and 1 tbsp (2 tbsp) butter.
- Season with salt and pepper, to taste, then stir until butter melts, 1 min.
- Divide chicken and orzo between bowls.
- Drizzle pesto over top, then sprinkle with remaining Parmesan.
830
kcal
Calories
34
g
Fat
13
g
Saturated Fat
75
g
Carbohydrate
6
g
Sugar
6
g
Dietary Fiber
55
g
Protein
165
mg
Cholesterol
1320
mg
Sodium
1
g
Trans Fat
1050
mg
Potassium
175
mg
Calcium
3.5
mg
Iron
