with Pesto, Spinach and Tomatoes
Ingredients: Chicken breasts • Orzo (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Beefsteak tomato • Lemon • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Spinach • Shallot • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
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Tags
Chicken Breasts
2 unit(s)
Orzo
170 g
Shallot
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Chicken Broth Concentrate
1 unit(s)
Baby Spinach
56 g
Italian Herb Spice Blend
5 g
Tomato
1 unit(s)
Garlic, cloves
2 unit(s)
Lemon
1 unit(s)
Sun-Dried Tomato Pesto
0.25 cup
Salt
0.13 tsp
Pepper
0.125 tsp
Oil
0.5 tbsp
Butter
2 tbsp
- Before starting, wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels. Cut into 1-inch pieces. Season with half the Italian Herb Spice Blend, salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 4-6 min, tossing occasionally, until golden-brown and cooked through.**
- Remove from heat, then transfer chicken to a plate. Cover to keep warm.
- Meanwhile, on a separate cutting board, peel, then cut shallot into 1/2-inch pieces.
- Cut tomatoes into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Reheat the same pan (from step 1) over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then shallots, remaining Italian Herb Spice Blend and garlic. Cook for 3-4 min, stirring often, until tender.
- To the pan with shallots, add 3 cups (5 cups) warm water, broth concentrate and orzo. Bring to a boil.
- Once boiling, add tomatoes. Stir to combine.
- Cook for 14-17 min, stirring occasionally, until orzo is tender and most of the water is absorbed. (TIP: Reduce heat to medium if broth is boiling away too quickly!)
- Remove from heat, then add chicken, spinach, half the Parmesan, lemon zest, lemon juice and 1 tbsp (2 tbsp) butter.
- Season with salt and pepper. Stir for 1 min, until butter melts.
- Divide chicken and orzo between bowls.
- Drizzle pesto over top, then sprinkle with remaining Parmesan.
- Squeeze lemon over top, if you like.
860
kcal
Calories
33
g
Fat
13
g
Saturated Fat
86
g
Carbohydrate
9
g
Sugar
8
g
Dietary Fiber
58
g
Protein
165
mg
Cholesterol
1030
mg
Sodium
1
g
Trans Fat
1450
mg
Potassium
250
mg
Calcium
5.5
mg
Iron
