Meal Kit
Arrabiata Chicken Cutlet
with zucchini and orzo
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Tom Scodari
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
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6 oz. Orzo Pasta
- 1 Zucchini
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1 oz. Shredded Mozzarella
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2 Tbsp. Arrabbiata Pesto
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⅘ oz. Tuscan Herb Butter
- 1½ Tbsp. Minced Garlic and Parsley
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¼ cup Panko Breadcrumbs
- 0.14 fl. oz. Lemon Juice
- 1½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories800
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Carbohydrates73g
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Net Carbs66g
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Fat36g
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Protein50g
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Sodium2470mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Trim zucchini ends, quarter, and cut into 1/2" dice.
Pat chicken dry and season both sides with a pinch of salt and pepper. -
2 Toast the Panko
Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add panko and a pinch of salt to hot pan. Stir occasionally until golden-brown and toasted, 30-60 seconds.Remove from burner. Stir in lemon juice. Transfer panko to towel-lined plate. Wipe pan clean and reserve. -
3 Start the Chicken
Return pan used to toast panko to medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned on one side, 2-3 minutes.
Remove from burner. Transfer chicken, seared-side up, to prepared baking sheet.Reserve pan; no need to wipe clean. -
4 Finish the Chicken
Spread half the pesto (use less if spice-averse; reserve remaining for garnish) evenly over chicken, then top with cheese.
Roast in hot oven until cheese is melted and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove from oven.While chicken roasts, continue recipe. -
5 Cook Zucchini and Orzo and Finish Dish
Return pan used to sear chicken to medium-high heat and add 2 tsp. olive oil. Add zucchini to hot pan. Stir occasionally until lightly browned but not yet tender, 2-3 minutes.
Add orzo, 3/4 the garlic salt (remaining is yours to use as you please!), and 2 cups water to hot pan. Bring to a simmer.Once simmering, stir occasionally until orzo is al dente, 8-10 minutes.Remove from burner. Stir in minced garlic and parsley and butter (to taste) until melted and combined.Plate dish as pictured on front of card, topping chicken with remaining pesto (to taste). Garnish chicken and orzo with toasted panko. Bon appétit!
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