Protein Swap | Lemon-Garlic Chicken Breasts
with Heirloom Zucchini & Crackling Almond Orzo
Cooking time
25 minutes
Servings
2/4
Calories
790 /serving
We’re making all the right connections: sliced lemon and chopped garlic combine expertly with demi-glace and a smooth butter finish. That’s everything these chicken breasts need to shine. They’re underscored by delicate orzo pasta with roasted zucchini and the crackle of toasted almonds.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Lemon
- 2 Garlic cloves
- 2 Heirloom zucchini
- 25g Almonds
- 30ml Vegetable demi-glace
- 140g Orzo
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Almonds • 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
37 g
Saturated Fat
11 g
Sodium
610 mg
Total Carb
68 g
Sugars
7 g
Protein
52 g
Fibre
6 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.
- Transfer to a large bowl and toss with a drizzle of oil and ½ the spices to prevent sticking.
Toast the almonds
- Meanwhile, in a large pan, heat a drizzle of oil on medium.
- Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant; season with salt.
- Transfer to the bowl of orzo. Wipe out and reserve the pan.
Roast the vegetables
- Meanwhile, small-dice the zucchini.
- Mince the garlic.
- On a lined sheet pan, toss the zucchini with ½ the garlic, a drizzle of oil and S&P.
- Roast, stirring halfway, 10 to 12 min., until tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In the reserved 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.
- Transfer to a plate and reserve the pan.
Make the sauce
- Halve the lemon; juice ½ and very thinly slice the remaining ½.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the sliced lemon and sauté, 1 to 2 min., until beginning to soften.
- Add the demi-glace and 2 tbsp water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring often, 2 to 3 min., until slightly reduced.
- Off the heat, add 2 tbsp butter (double for 4 portions) and black pepper; stir well.
Finish & serve
- To the bowl of orzo and almonds, add the zucchini and lemon juice; toss well.
- Divide the orzo between your plates.
- Top with the chicken.
- Spoon the sauce over (remove the sliced lemon if desired). Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
