Oven-Ready
Premium
Lemon and Herb Roasted Chicken
with pesto primavera orzo
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Rachel Post
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
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8 oz. Fully Cooked Orzo
- 1 Lemon
- 4 oz. Grape Tomatoes
- 4 oz. Sliced Zucchini
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1 oz. Basil Pesto
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1 fl. oz. Garlic Aioli
-
½ oz. Crumbled Feta Cheese
- 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.
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Nutrition (per serving)
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Calories650
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Carbohydrates33g
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Net Carbs29g
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Fat34g
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Protein43g
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Sodium1530mg
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
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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 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 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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