Protein Swap | Cheesy Roasted Pepper Chicken Thighs
with Green Beans & Spiced Orzo
Cooking time
20 minutes
Servings
2/4
Calories
690 /serving
We're layering this chicken with flavour. First, there’s grated Grana Padano for salty tang. It’s followed by another layer of soul-warming sauce, smoothly made with ajvar, cream and garlic. A delicately spiced pasta base and roasted green beans keep checking the boxes.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Garlic clove
- 200g Green beans (or string peas)
- 30ml Vegetable demi-glace
- 30ml Ajvar (roasted red pepper spread)
- 140g Orzo
- 30ml Heavy cream
- 25g Grana Padano (contains rennet)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Medium pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
1 or 2 tbsp Butter
Total Fat
27 g
Saturated Fat
12 g
Sodium
820 mg
Total Carb
67 g
Sugars
8 g
Protein
49 g
Fibre
6 g
Preparation
Start the chicken
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Pat the chicken dry; season with ½ the spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 3 to 4 min. per side, until partially cooked.
- Transfer to a lined sheet pan and sprinkle with the cheese. Reserve the pan.
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; season with ½ the remaining spices.
Roast the green beans & finish the chicken
- Meanwhile, remove the stem ends of the green beans.
- To the sheet pan of chicken, add the green beans, a drizzle of oil and S&P.
- Roast, 6 to 8 min., until the green beans are crisp-tender and the chicken* is cooked through.
Make the sauce
- Meanwhile, mince the garlic.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the cream, ajvar, demi-glace, 4 tbsp water (double for 4 portions) and the remaining spices; bring to a boil.
- Reduce to a simmer and cook, stirring often, 2 to 3 min., until slightly reduced and combined.
- Off the heat, add 1 tbsp butter (double for 4 portions) and S&P; stir well.
Plate your dish
- Divide the orzo between your plates.
- Top with the green beans and chicken (slice beforehand if desired).
- Spoon the sauce over the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
