Oven-Roasted Garlic Butter Chicken
with Crinkly Broccoli & Rosée Orzo Pasta
Cooking time
25 minutes
Servings
4
Calories
740 /serving
Discover deliciousness from the bottom up. Little grains of orzo pasta are generously coated in a rosée sauce that will have the kids tickled pink—there’s grated Grana Padano woven right in with cream and tomato. Broccoli provides an approachable veggie to nibble on. The star attraction: oven-roasted chicken breasts drizzled with garlic butter (we love garlic butter on just about anything, and this is top of the list!).
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 600g Broccoli florets
- 4 Garlic cloves
- 280g Orzo
- 200ml Tomato sauce
- 60ml Heavy cream
- 25g Grana Padano (contains rennet)
- 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Medium pot
Strainer
2 Sheet pans
Oil
3 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Microwave
Total Fat
29 g
Saturated Fat
12 g
Sodium
1090 mg
Total Carb
67 g
Sugars
8 g
Protein
55 g
Fibre
7 g
Preparation
Make the garlic butter
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Mince the garlic. In a small bowl, microwave ½ the garlic and 1 tbsp butter, in 15 sec. increments, until melted.
Roast the chicken
Pat the chicken* dry with paper towel and rub with a drizzle of oil; season with ⅓ of the spices and S&P. Arrange on a lined sheet pan and roast, flipping halfway, 20 to 25 min., until cooked through. In the final 2 min., drizzle with the garlic butter.
Roast the broccoli
Meanwhile, on a second lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, ½ the remaining spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender.
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. Transfer to a bowl and toss with a drizzle of oil to prevent sticking. Reserve the pot.
Make the sauce & combine the orzo
In the same pot, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the tomato sauce, cream, remaining spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 2 to 3 min., until beginning to thicken. Add the orzo, cheese, 2 tbsp butter, ¼ cup water and S&P; stir well.
Plate your dish
Divide the orzo between your plates. Top with the chicken (slice beforehand if desired) and broccoli. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
