Lemon-Sage Chicken
with Butternut Orzo & Curly Leaf Salad
Cooking time
20 minutes
Servings
2/4
Calories
860 /serving
With winter closing in, we want to keep it easy, cozy and bright. That’s why we called in fresh sage and zingy lemon, helped along by whole-grain mustard, to create the perfect seasonal sauce. With morsels of butternut squash, the scene is set.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Head of curly leaf lettuce
- 200g Diced butternut squash
- 1 Lemon
- 4g Sage
- 15ml Whole-grain mustard
- 140g Orzo
- 30ml Vegetable demi-glace
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
2 or 4 tbsp Butter
Total Fat
40 g
Saturated Fat
11 g
Sodium
870 mg
Total Carb
76 g
Sugars
10 g
Protein
52 g
Fibre
8 g
Preparation
Boil the orzo
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Add the orzo and boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent sticking; season with S&P.
Roast the squash
- Meanwhile, on a lined sheet pan, toss the squash with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 12 to 16 min., until browned and tender.
- Transfer to the pot of orzo.
Cook the chicken
- Meanwhile, pat the chicken dry; season with all but a pinch of the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
Mise en place
- Meanwhile, pick the sage leaves off the stems; slice the leaves.
- Juice the lemon.
- Chop the lettuce.
Make the sauce & coat the chicken
- To the pan of chicken, add 2 tbsp butter (double for 4 portions) and cook, 30 sec. to 1 min., until melted.
- Add the demi-glace, sage (start with ½), 2 tbsp water (double for 4 portions), ½ the lemon juice, ½ the mustard and S&P.
- Cook, spooning the sauce over the chicken, 1 to 3 min., until slightly reduced.
Make the salad & serve
- In a medium bowl, combine the remaining lemon juice, mustard and spices, 2 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce; toss well.
- Divide the orzo between your plates.
- Top with the chicken and spoon the sauce over.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
