Chicken with Creamy Pesto Dip
Roasted Parsnips & Beets
Cooking time
25 minutes
Servings
2/4
Calories
940 /serving
Chicken to the power of pesto? Exponentially delicious! A smooth blend of basil pesto and mayo makes a tasty dip for tender pan-seared chicken. It’s served with pre-cut beets and parsnips, alongside olive-spiced orzo to bring it all home.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 200g Parsnips
- 200g Diced beets
- 30ml Basil pesto
- 140g Orzo
- 60ml Mayonnaise
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Cashews • Eggs • Milk • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
48 g
Saturated Fat
6 g
Sodium
770 mg
Total Carb
83 g
Sugars
14 g
Protein
46 g
Fibre
8 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Peel and quarter the parsnips lengthwise.
- On a lined sheet pan, toss the beets and parsnips with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 15 to 18 min., until tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with ½ the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
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; season with the remaining spices.
Make the pesto mayo
- Meanwhile, in a small bowl, combine the mayo and pesto.
Plate your dish
- Divide the chicken, orzo and vegetables between your plates.
- Serve the pesto mayo on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
