Chicken & Veggie Traybake
with Balsamic-Dressed Orzo & Roasted Walnuts
Cooking time
30 minutes
Servings
4
Calories
780 /serving
A smart and satisfying sheet pan recipe is cause for more holiday cheer! This streamlined meal will have you roasting chicken thighs to juicy tenderness, alongside colourful carrots and beets chopped into bite-size chunks that the kids can easily sink their teeth into. For the final browning, add toasty walnuts for some warm crunch. Serve hearty helpings over teeny weeny orzo pasta, boiled to al dente and swathed in a balsamic vinaigrette.
We will send you:
- 8 Chicken thighs
- 600g Carrots (orange or multicoloured)
- 225g Beets
- 60ml Balsamic vinegar
- 50g Chopped walnuts
- 280g Orzo
- 15g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Sulphites, Walnuts, Wheat
You will need:
Medium pot
Peeler
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Strainer
Olive oil
Total Fat
33 g
Saturated Fat
5 g
Sodium
720 mg
Total Carb
77 g
Sugars
17 g
Protein
48 g
Fibre
8 g
Preparation
Prepare the traybake
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the beets. Medium-dice the carrots. On a lined sheet pan, toss with a drizzle of oil, ½ the vinegar, ½ the spices and S&P. Pat the chicken dry with paper towel; season with the remaining spices and S&P. Add to the pan.
Roast the traybake
Roast the traybake, stirring the vegetables halfway, 25 to 30 min., until the chicken* and vegetables are cooked through. Top with the walnuts. Switch the oven to broil, 2 to 3 min., until the chicken and veggies are browned and the walnuts are toasted.
Boil the orzo
Meanwhile, add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender. Drain and rinse. Return to the pot and toss with a drizzle of oil to prevent sticking.
Make the vinaigrette
Meanwhile, in a small bowl, combine the remaining vinegar, 4 tbsp olive oil and S&P.
Finish & serve
To the pot of orzo, add ½ the vinaigrette; toss well. Divide the orzo between your bowls. Top with the traybake. Drizzle with the remaining vinaigrette. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
