This meal is all about joining, in that you'll be as glad as ever that you joined Home Chef after one simple bite. Orzo pasta is joined by Parmesan, lemon, kale, and tomatoes, which results in a hearty, creamy bed of deliciousness on which to rest a juicy seared chicken breast. We wish you could join you in eating this fantastic meal!
Peel and cut onion into ¼" dice. Mince garlic. Zest and halve lemon. Quarter half and juice remaining half. Stem thyme and coarsely chop. Stem and coarsely chop kale. Halve tomatoes. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp pepper.
Cook the Chicken
Heat a large non-stick pan over medium heat and add ¾ tsp. olive oil. Add chicken to hot pan and sear undisturbed until browned, 1-2 minutes. Transfer chicken to prepared baking sheet and roast until chicken reaches a minimum internal temperature of 165 degrees, 6-9 minutes. Remove from oven and rest 5 minutes. Reserve pan; no need to wipe clean. While chicken roasts, cook orzo.
Start the Orzo
Add orzo to boiling water and cook until al dente, 7-9 minutes. Reserve ¾ cup pasta water and drain orzo in a wire-mesh strainer. Set aside. While orzo boils, cook vegetables.
Cook the Vegetables
Return pan used to sear chicken to medium heat. Add ½ tsp. olive oil and onion to hot pan and cook until tender, 4-6 minutes. Add garlic and cook until aromatic, 30 seconds. Add reserved pasta water, 1 tsp. lemon juice, half the thyme (reserve remaining for garnish), and chicken base. Stir until incorporated and raise heat to high. Bring to a boil and reduce by half, 3-5 minutes. Add kale and cook until wilted, 2-3 minutes.
Finish the Orzo
Reduce heat to medium. Stir orzo into vegetables. Stir in tomatoes, Parmesan, and butter, then season with ¼ tsp. salt and ¼ tsp. pepper.
Finish the Dish
Slice chicken. Place orzo on a plate and place chicken on top or on the side. Garnish with reserved thyme and lemon zest (to taste). Serve lemon wedges on the side.