Protein Swap | Seared Chicken Breasts & Sautéed Mushrooms
with Creamy Garlic-Kale Orzo
Cooking time
15 minutes
Servings
2/4
Calories
760 /serving
When we say we’re going chop chop, we mean it. This recipe requires just 15 minutes of cooking time, and the rewards will relieve any winter blues. Creamy orzo pasta provides a little luxury on each plate, once the rice-like grains are swirled with butter, cream and kale. Quickly seared to tender in a dusting of paprika and lemon pepper, chicken breasts get snuggly on top, cozying up to nibbly morsels of sautéed mushrooms.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 120g Chopped kale
- 2 Portobello mushrooms
- 140g Orzo
- 60ml Heavy cream
- 8g Paprika & Lemon Pepper spices (paprika, lemon pepper, onion salt, brown sugar, hydrolyzed vegetable proteins, white pepper, garlic, chili powder [contains sulphites], black pepper, yeast extract)
Contains: Milk, Sulphites, Wheat
You will need:
Medium pot
2 Large pans
Strainer
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
13 g
Sodium
430 mg
Total Carb
64 g
Sugars
7 g
Protein
53 g
Fibre
6 g
Preparation
Boil the orzo
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.
Cook 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 browned and cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Sauté the kale & combine the orzo
Meanwhile, in a second large pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the kale and sauté, partially covered, 2 to 3 min., until wilted; season with S&P. Add the cream, orzo and 1 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until combined. Keep warm.
Sauté the mushrooms
Meanwhile, remove the stems from the mushrooms; medium-dice. In the reserved pan, heat a drizzle of oil on medium-high. Add the mushrooms and sauté, scraping up any browned bits, 3 to 4 min., until nicely browned; season with the remaining spices and S&P.
Plate your dish
Divide the orzo between your plates. Top with the chicken and mushrooms. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
