Lemon-Sage Chicken
with Butternut Orzo & Curly Leaf Salad
Cooking time
20 minutes
Servings
2/4
Calories
860 /serving
As winter sets in, we want to keep it cozy and bright at the same time. That’s why we called in fresh sage and zingy lemon, helped along by whole-grain mustard, to create the perfect seasonal sauce. With morsels of butternut squash on each plate, the scene is set.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Lemon
- 200g Diced butternut squash
- 4g Sage
- 1 Head of curly leaf lettuce
- 30ml Vegetable demi-glace
- 140g Orzo
- 15ml Whole-grain mustard
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
2 or 4 tbsp Butter
Total Fat
41 g
Saturated Fat
11 g
Sodium
860 mg
Total Carb
76 g
Sugars
11 g
Protein
52 g
Fibre
7 g
Preparation
Boil the orzo
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Add the orzo 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 S&P.
Roast the squash
- Meanwhile, on a lined sheet pan, toss the squash with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 12 to 16 min., until browned and tender.
- Transfer to the pot of orzo.
Cook the chicken
- Meanwhile, pat the chicken dry; season with all but a pinch of 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, 6 to 8 min. per side, until cooked through.
Mise en place
- Meanwhile, pick the sage leaves off the stems; thinly slice the leaves.
- Juice the lemon.
- Roughly chop the lettuce.
Make the sauce & coat the chicken
- To the pan of chicken, add 2 tbsp butter (double for 4 portions) and cook, 30 sec. to 1 min., until melted.
- Add the demi-glace, sage (start with ½), 2 tbsp water (double for 4 portions), ½ the lemon juice, ½ the mustard and S&P.
- Cook, spooning the sauce over the chicken, 1 to 3 min., until slightly reduced.
Make the salad & serve
- In a medium bowl, combine the remaining lemon juice, mustard and spices, 2 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce; toss well.
- Divide the orzo between your plates.
- Top with the chicken and spoon the sauce over.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
