with Garden Veggie Orzo
This meal truly has it all! Sweet, tangy and spicy chicken pieces are seared before being cooked in a white-wine-based sauce and served with veggie-packed orzo. Ingredients: Organic chicken breast • Orzo (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Spinach • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • 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) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Garlic salt (salt, garlic powder, silicon dioxide) • Chili flakes.
Allergens
Utensils
Tags
Organic Chicken Breast
2 unit(s)
Orzo
170 g
Sweet Bell Pepper
1 unit(s)
Baby Spinach
56 g
White Cooking Wine
4 tbsp
Apricot Spread
2 tbsp
Chicken Broth Concentrate
2 unit(s)
Whole Grain Mustard
1 tbsp
Garlic Salt
4 g
Chili Flakes
4 g
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Butter
1 tbsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- To an unlined baking sheet, add peppers and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 12-14 min, stirring halfway through, until tender and lightly charred.
- Meanwhile, roughly chop spinach. (TIP: Place in a bowl, then roughly chop using a pair of kitchen shears or scissors.)
- To a small bowl, add apricot spread, mustard, half the broth concentrate, 1/3 cup (1/2 cup) water and half the chili flakes. Stir to combine. (Like things spicy? Add all of the chili flakes!)
- Add orzo to the boiling water.
- Cook for 10-12 min, uncovered, stirring occasionally, until tender.
- Drain and return orzo to the pot, off heat.
- Add 1 tbsp (2 tbsp) butter, half the garlic salt and remaining broth concentrate.
- Stir for 1 min, until butter melts, then cover.
- Meanwhile, pat chicken dry with paper towels. Cut into 2-inch pieces, then season with remaining garlic salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
- Sear for 2-3 min per side, until golden. (NOTE: Chicken will finish cooking in the next step.)
- Remove from heat. Transfer chicken to a plate.
- Reheat the same pan over medium-high. Add cooking wine.
- Cook for 1-2 min, stirring often to scrape up any browned bits from the pan, until most of the liquid has evaporated.
- Add apricot sauce mixture, then stir to combine. Bring sauce to a simmer.
- Add chicken. Cook for 2-3 min, flipping halfway through, until sauce thickens slightly and chicken is cooked through.** (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time, if you like.)
- To the pot with orzo, add peppers and spinach. Stir for 1 min, until spinach wilts.
- Divide orzo between bowls. Top with chicken and any sauce from the pan.
- Sprinkle with any remaining chili flakes, if you like.
750
kcal
Calories
21
g
Fat
6
g
Saturated Fat
84
g
Carbohydrate
15
g
Sugar
6
g
Dietary Fiber
52
g
Protein
140
mg
Cholesterol
1270
mg
Sodium
0.3
g
Trans Fat
1100
mg
Potassium
75
mg
Calcium
5
mg
Iron
with Chicken Thighs, Chili Flakes and Chives
