Meal Kit
Lemon Thyme Chicken Orzo
with kale and grape tomatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Nigel Palmer
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!
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Lemon
- 4 oz. Grape Tomatoes
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4 oz. Orzo Pasta
- 2 oz. Kale
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2 oz. Shredded Parmesan Cheese
- 2 tsp. Chicken Broth Concentrate
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⅓ oz. Butter
- 2 Garlic Cloves
- 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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Calories610
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Carbohydrates54g
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Net Carbs49g
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Fat19g
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Protein54g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Pot
- 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
Customize It Instructions
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If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 2, searing, skin-side up, until browned on one side, 2-4 minutes, then roasting, seared side up, until salmon reaches minimum internal temperature, 6-8 minutes.
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If using sirloin steaks, follow same instructions as chicken in Steps 1 and 2, searing until browned on one side, 2-3 minutes, then roasting, seared side up, until steaks reach minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using ribeye steak, follow same instructions as chicken in Steps 1 and 2, searing until browned on one side, 2-3 minutes, then roasting, seared side up, until steak reaches minimum internal temperature, 8-10 minutes. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Halve to serve.
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1 Prepare the Ingredients
Halve tomatoes.
Stem and coarsely chop kale.Stem and coarsely chop thyme.Zest and halve lemon. Quarter one half and juice the remaining half.Mince garlic.Pat chicken breasts dry and season both sides with a pinch of salt and pepper. -
2 Cook the Chicken
Place a large non-stick pan over medium heat and add 1/2 tsp. olive oil. Add chicken to hot pan and sear undisturbed until browned on one side, 4-5 minutes.
Transfer chicken to prepared baking sheet, seared side up. 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, continue recipe. -
3 Start the Orzo
Add orzo to boiling water and cook until al dente, 8-10 minutes.
Reserve 3/4 cup pasta cooking water. Drain in a wire-mesh strainer. Set aside.While orzo cooks, cook vegetables. -
4 Cook the Vegetables
Return pan used to sear chicken to medium heat. Add 1/2 tsp. olive oil, garlic, and a pinch of salt to hot pan and stir often until aromatic, 30-60 seconds.
Add reserved pasta cooking water, chicken base, 1 tsp. lemon juice, and half the thyme (reserve remaining for garnish) and stir until combined. Increase heat to high.Bring to a boil. Once boiling, stir occasionally until liquid is reduced by half, 3-5 minutes.Add kale and stir occasionally until wilted, 2-3 minutes. -
5 Finish Orzo and Finish Dish
Reduce heat of pan with vegetables to medium. Stir in orzo, tomatoes, cheese, and butter. Season with a pinch of salt and pepper. Remove from burner.
Plate dish as pictured on front of card, garnishing chicken with reserved thyme and 1/2 tsp. lemon zest. Squeeze lemon wedges over to taste. Bon appétit!
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