Protein Upgrade | Luscious Garlic Butter ORGANIC Chicken Breasts
over Warm Roasted Veggie, Feta & Orzo Salad
Cooking time
25 minutes
Servings
2/4
Calories
930 /serving
There’s salad goin’ on here! Nibbly orzo mingles with roasted beets and green beans for a hearty, homey vibe. Dotted with feta and a grain-mustard vinaigrette, it’s almost a meal unto itself. Except that you wouldn’t want to miss those pan-seared organic chicken breasts generously basted in garlic butter.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 200g Green beans (or string peas)
- 200g Diced beets
- 15ml Minced garlic
- 30ml Apple cider vinegar
- 15ml Whole-grain mustard
- 140g Orzo
- 30g Feta
- 7g Herb Harvest spices (basil, marjoram, thyme, parsley, rosemary, fennel, mint, salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
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
53 g
Saturated Fat
14 g
Sodium
880 mg
Total Carb
73 g
Sugars
12 g
Protein
43 g
Fibre
7 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, 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.
Cook & coat the chicken
- Meanwhile, pat the chicken dry; 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 last 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 before slicing.
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.
