Panko-Crusted Chicken
with Lemony Orzo, Kale & Green Peas
Cooking time
30 minutes
Servings
4
Calories
780 /serving
Crispy chicken is a standby on children’s menus for good reason: that texture is pretty much irresistible to humans of all sizes! Coat chicken breasts with three layers: zested herbs for tastiness, mayo for stickiness and finally panko crumbs for crispiness. Sink into a pleasingly lemony pasta mix, made with dainty orzo, wilted kale and green peas to chase around the plate.
We will send you:
- 4 Chicken breasts
- 1 Lemon
- 1 Bunch of lacinato kale
- 60ml Mayonnaise
- 80g Panko
- 150g Green peas
- 280g Orzo
- 18g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
Salt & pepper (S&P)
Sheet pan
Parchment paper
Oil
Strainer
1 tbsp Butter
Large pan (non-stick if possible)
Medium pot
Total Fat
25 g
Saturated Fat
5 g
Sodium
600 mg
Total Carb
85 g
Sugars
8 g
Protein
57 g
Fibre
8 g
Preparation
Prepare the chicken
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Pat the chicken dry with paper towel; season with ⅔ of the spices and S&P. In a shallow bowl, combine the mayo and 1 tbsp water. Place the panko on a plate. Working one at a time, coat the chicken in the mayo (shaking off any excess), then in the panko (pressing to adhere).
Roast the chicken
Arrange the chicken* on a lined sheet pan and drizzle with oil. Roast, without flipping, 20 to 25 min., 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 add the peas, 1 tbsp butter, the remaining spices and S&P; stir well. Keep warm.
Mise en place
Meanwhile, halve the lemon; juice ½ and quarter the remaining ½. Remove the kale leaves from the stems; roughly chop the leaves.
Sauté the kale
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the kale and 1 tbsp of the lemon juice. Sauté, 3 to 4 min., until the kale has wilted; season with S&P.
Finish & serve
To the pot of orzo, add the kale and S&P; toss well. Divide the orzo between your plates. Top with the chicken (slice beforehand if desired) and juice from the lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
