Family Meal Kit
One-Pan Chicken Cutlet and Orzo
with tomatoes, garlic, and tzatziki
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Tom Scodari
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
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12 oz. Orzo Pasta
- 8 oz. Grape Tomatoes
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4 oz. Tzatziki Sauce
- 4 tsp. Chicken Broth Concentrate
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⅘ oz. Lemon Garlic Butter
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½ oz. Shredded Parmesan Cheese
- 2 Green Onions
- 2 Garlic Cloves
- 1½ tsp. Garlic Salt
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) 4PXrVwOm
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Calories630
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Carbohydrates65g
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Net Carbs60g
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Fat19g
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Protein47g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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
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1 Prepare the Ingredients
Halve tomatoes.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Thinly slice garlic. -
2 Start the Chicken
Pat chicken dry and season both sides with a pinch of salt and pepper.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned on one side, 3-5 minutes.Remove from burner. Transfer chicken to a plate. Chicken will finish cooking in a later step.Reserve pan; no need to wipe clean. -
3 Cook the Vegetables
Return pan used to cook chicken to medium heat and add 2 tsp. olive oil.
Add garlic and white portions of green onions to hot pan and cook until tender and translucent, 3-5 minutes.Add tomatoes and stir occasionally until soft, 2-4 minutes. -
4 Add Orzo and Finish Chicken
Add orzo, chicken base, garlic salt, and 3 cups water to hot pan. Bring to a simmer.
Once simmering, cook until orzo is al dente and most of the liquid is absorbed, 8-10 minutes.Transfer chicken to top of orzo, seared-side up.Reduce heat to low and cover. Cook until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner. -
5 Finish the Dish
Transfer chicken to a plate. Stir butter and cheese into orzo.
Plate dish as pictured on front of card, topping orzo with chicken. Garnish chicken with tzatziki and green portions of green onions. Bon appétit!
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