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 we could join you in eating this fantastic meal!
Peel and mince shallot.
Zest and halve lemon. Quarter half and juice remaining half.
Stem thyme and coarsely chop.
Stem and coarsely chop kale.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Cook the Chicken
Heat a large non-stick pan over medium heat and add ½ tsp. olive oil. Add chicken to hot pan and sear undisturbed until browned, 4-5 minutes.
Transfer chicken to prepared baking sheet, seared side up, and roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Rest cooked chicken 5 minutes. Reserve pan; no need to wipe clean.
While chicken roasts, start orzo.
Start the Orzo
Add orzo to boiling water and cook until al dente, 7-9 minutes.
Reserve ¾ cup pasta cooking water. 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 shallot to hot pan and stir often until tender, 4-6 minutes.
Add garlic and cook until aromatic, 30 seconds.
Add reserved pasta cooking water, chicken base, 1 tsp. lemon juice, and half the thyme (reserve remaining for garnish) and stir until incorporated. Raise heat to high.
Bring to a boil and cook until liquid is reduced by half, 3-5 minutes.
Add kale and cook until wilted, 2-3 minutes.
Finish Orzo and Finish Dish
Reduce heat to medium. Stir in orzo, tomatoes, Parmesan, and butter, then season with a pinch of salt and pepper. Remove from burner.
Plate dish as pictured on front of card, garnishing with reserved thyme and lemon zest. Squeeze lemon wedges over to taste. Bon appétit!