Oven-Ready Plus

Lemon and Herb Roasted Chicken

with pesto primavera orzo

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • Info
    8 oz. Fully Cooked Orzo
  • 1 Lemon
  • 4 oz. Grape Tomatoes
  • 4 oz. Sliced Zucchini
  • Info
    1 fl. oz. Garlic Aioli
  • Info
    ½ oz. Feta Cheese Crumbles
  • Info
    1 Tbsp. Basil Pesto
  • 1 tsp. Lemon & Herb Seasoning
  • 3 Thyme Sprigs

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Mixing Bowl

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
  1. 1

    Start the Chicken and Vegetables

    Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry. Spray provided tray with cooking spray.

    Stem and mince thyme.

    Pat chicken dry and season both sides with seasoning blend, half the thyme (reserve remaining for sauce), and a pinch of salt and pepper. Place chicken in one side of tray and drizzle with 1 tsp olive oil. Prick tomatoes all over. Combine zucchini and tomatoes in empty side of tray. Top vegetables with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.

    Bake uncovered in hot oven, 10 minutes.

    While chicken and vegetables bake, prepared aioli.

  2. 2

    Make Aioli and Add Orzo

    Halve lemon and juice.

    In a mixing bowl, combine 2 tsp. lemon juice, garlic aioli, and remaining thyme.

    Remove tray from oven and carefully drain any excess liquid from tray. Add orzo to vegetables and gently stir to combine. Tray will be hot! Use a utensil.

  3. 3

    Bake the Meal

    Bake again uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-15 minutes.

    Carefully remove tray from oven. Remove chicken to a plate and top with sauce. Stir pesto into orzo until combined. Garnish orzo with cheese. Bon appétit!

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