Meal Kit

Lemon Thyme Chicken Orzo

with kale and grape tomatoes

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
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

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)

  • 2 Garlic Cloves
  • 1 Lemon
  • 3 Thyme Sprigs
  • 4 oz. Kale
  • 4 oz. Grape Tomatoes
  • 12 oz. Boneless Skinless Chicken Breasts
  • Info
    4 oz. Orzo Pasta
  • 2 tsp. Chicken Broth Concentrate
  • Info
    2 oz. Grated Parmesan
  • Info
    ⅓ oz. Butter

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
    614
  • Carbohydrates
    55g
  • Fat
    19g
  • Protein
    56g
  • Sodium
    1531mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Wire-Mesh Strainer

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

  • If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 3, searing, skin side up, 2-4 minutes, then transferring to baking sheet, skin-side down, and roasting until fish reaches minimum internal temperature, 7-10 minutes.

  • If using NY strip steak, follow same instructions as chicken in Steps 1 and 3, searing until browned on one side, 2-3 minutes, then transferring to baking sheet, seared-side up, and roasting until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Halve to serve.

  1. 1

    Prepare the Ingredients

    Zest and halve lemon. Cut one half into wedges and juice the other half. Stem and coarsely chop thyme. Stem and coarsely chop kale. Halve tomatoes. Mince garlic. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Start the Orzo

    Add orzo to boiling water and cook until al dente, 8-10 minutes. Reserve ¾ cup orzo cooking water. Drain orzo in a wire-mesh strainer. Set aside. While orzo cooks, cook chicken.

  3. 3

    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 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, cook vegetables.

  4. 4

    Cook the Vegetables

    Return pan used to sear chicken to medium heat. Add ½ tsp. olive oil and garlic to hot pan and cook until aromatic, 30 seconds. Add reserved orzo cooking water, chicken base, 1 tsp. lemon juice, and half the thyme (reserve remaining for garnish) and stir until incorporated. Increase heat to high. Bring to a boil. Once boiling, cook until liquid is reduced by half, 3-5 minutes. Stir in kale and cook until wilted, 2-3 minutes.

  5. 5

    Finish Orzo and Finish Dish

    Reduce heat 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 ½ tsp. lemon zest. Squeeze lemon wedges over to taste. Bon appétit!

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