Luscious Garlic Butter Chicken Breasts
over Warm Roasted Veggie, Feta & Orzo Salad
Cooking time
25 minutes
Servings
2/4
Calories
1020 /serving
There’s salad goin’ on here! Nibbly orzo plays a supporting role in a pasta salad made with beets and green beans that are gently roasted for a hearty, homey vibe. Dotted with feta and whole-grain mustard vinaigrette, it’s almost a meal unto itself. Except that you wouldn’t want to miss those pan-seared chicken breasts generously basted in garlic butter.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 200g Diced beets
- 15ml Minced garlic
- 300g Green beans
- 30ml Apple cider vinegar
- 15ml Whole-grain mustard
- 140g Orzo
- 60g Feta
- 7g Herb Harvest spices (basil, marjoram, thyme, parsley, rosemary, fennel, mint, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Sheet pan
Parchment paper
Salt & pepper (S&P)
2 or 4 tbsp Butter
Oil
Total Fat
55 g
Saturated Fat
16 g
Sodium
1060 mg
Total Carb
78 g
Sugars
15 g
Protein
58 g
Fibre
9 g
Preparation
Start the vegetables
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. On a lined sheet pan, toss the beets with a drizzle of oil and S&P. Roast, stirring halfway, 8 to 10 min., until beginning to soften.
Finish the vegetables
Meanwhile, remove the stem ends of the green beans. When the beets are beginning to soften, remove from the oven and add the green beans, a drizzle of oil and S&P; toss well. Roast, 6 to 8 min., until the vegetables are tender.
Boil the orzo
Meanwhile, add the orzo to the pot of boiling water 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. Keep warm.
Cook & coat the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the 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. In the final 2 min., add ⅔ of the garlic and 2 tbsp butter (double for 4 portions). Cook, spooning the garlic butter over the chicken, 30 sec. to 1 min., until coated. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the vinaigrette
Meanwhile, in a large bowl, combine the mustard, vinegar, remaining garlic and spices, 3 tbsp oil (double for 4 portions) and S&P.
Make the salad & serve
To the bowl of vinaigrette, add the vegetables, orzo and ½ the cheese; toss well. Divide the salad between your plates. Top with the chicken. Garnish with the remaining cheese. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
