Spicy Salsa Verde Chicken & Cheese Skillet
with Orzo, Peas & Butternut Squash
Cooking time
20 minutes
Servings
2/4
Calories
670 /serving
Waiting for the weather to get warmer already? Turn up the temp at the table with a skillet supper jazzed with hot and spicy salsa verde. Dig your fork into mouth-watering chicken thighs seasoned with a blend of ancho chilies, dried peppers and sesame seeds. They finish cooking over tomatoey orzo pasta, loaded with green peas and morsels of butternut squash. Tune into a Tex-Mex mood with a final melt of mozzarella.
We will send you:
- 4 Chicken thighs
- 300g Diced butternut squash
- 1 Garlic clove
- 1 Scallion
- 150g Green peas
- 140g Orzo
- 100ml Tomato sauce
- 45ml Salsa verde
- 30g Grated mozzarella
- 7.5g Latin Accent spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame, Wheat
You will need:
Large high-sided oven-safe pan
Grater
Oil
Salt & pepper (S&P)
Total Fat
14 g
Saturated Fat
4 g
Sodium
1260 mg
Total Carb
87 g
Sugars
18 g
Protein
53 g
Fibre
9 g
Preparation
Start the chicken
Preheat the oven to 450°F. Pat the chicken dry with paper towel; season with ⅔ of the spices and S&P. In a large, high-sided, oven-safe pan, heat a drizzle of oil on high. Add the chicken and cook, 3 to 4 min. per side, until partially cooked. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Mise en place
Meanwhile, thinly slice the scallion, separating the white bottom and green top. Grate the garlic.
Start the skillet
In the reserved pan, heat a drizzle of oil on medium. Add the garlic and white bottom of the scallion. Sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant. Add the squash and sauté, 2 to 3 min., until partially cooked; season with S&P.
Continue the skillet
To the pan of squash, add the orzo, 1 ½ cups water (double for 4 portions), the tomato sauce, salsa verde, remaining spices and S&P; bring to a boil. Cover, transfer to the oven and bake, 6 to 8 min., until the orzo is partially cooked.
Finish the skillet & chicken
When the orzo is partially cooked, remove from the oven and add the peas and chicken. Sprinkle with the cheese. Cover and bake, 4 to 6 min., until the chicken* is cooked through, the orzo and vegetables are tender, and the cheese is bubbling.
Plate your dish
Divide the skillet between your plates. Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
