Antipasto-Topped Chicken
with Balsamic Green Beans and Lemon Orzo
Olives, roasted red peppers and mozza combine for an antipasto chicken stuffer! A side of roasted balsamic beans and lemon orzo fill out this appetizer-inspired dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
170 g
Orzo
(Contains Wheat)
170 g
Green Beans
1 unit
Lemon
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
30 g
Mixed Olives
(Contains Sulphites)
170 mL
Roasted Peppers
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
½ tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat your broiler to high.Wash and dry all produce. Add 6 cups water and 1 tsp salt to a medium pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, drain, then roughly chop roasted red peppers. Drain, then roughly chop olives. Trim green beans. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Combine olives, cheese and roasted red peppers in a medium bowl. Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast parallel to cutting board, leaving 1-inch intact on the other end. Open up each chicken breast like a book Season both sides with salt and pepper. Add orzo to the boiling water. Cook, uncovered, stirring occasionally, until tender, 6-8 min.
While orzo cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 2-3 min per side. Transfer chicken to foil-lined baking sheet. Top chicken with cheese and pepper mixture. Broil in the middle of the oven until cheese is golden-brown and chicken is cooked through, 8-10 min.**
Heat the same pan over medium. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl) and vinegar. Cook, stirring often, until coated, 1 min. Season with salt and pepper.
When orzo is done, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return to the same pot, off heat. Add reserved pasta water, 1 tsp lemon zest, 1/2 tbsp lemon juice and 1 tbsp butter (dbl all for 4 ppl) to orzo, then stir to coat. Season with salt and pepper.
Divide orzo between plates. Top with chicken and green beans. Squeeze a lemon wedge over orzo and green beans, if desired.
