One-Pan Chicken Thighs and Orzo
with Pesto and Baby Tomatoes
This hearty skillet is oh-so comforting. Tender orzo soaks up savoury broth, butter and a fresh spritz of lemon! Wholesome, aromatic veggies won't phase the kiddos.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
170 g
Orzo
(Contains Wheat)
1 unit
Yellow Onion
113 g
Baby Tomatoes
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
¼ cup
Basil Pesto
(Contains Milk)
1 unit
Chicken Broth Concentrate
1 tsp
Garlic Salt
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat. While the pan heats, pat chicken dry with paper towels. Cut into 1-inch pieces. Season with half the garlic salt and pepper.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear, tossing occasionally, until golden-brown and cooked through, 4-6 min.**Remove from heat, then transfer chicken to a plate. Cover to keep warm.
Meanwhile, on a separate cutting board, peel, then cut onion into 1/2-inch pieces. Halve tomatoes.
Reheat the same pan (from step 1) over medium-high. When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook, stirring often, until tender, 3-4 min.
Add 3 cups (5 cups) warm water, broth concentrate, orzo and remaining garlic salt to the pan with onions. Bring to a boil.Once boiling, add tomatoes. Stir to combine. Cook, stirring occasionally, until orzo is tender and most of the water is absorbed, 14-17 min. (TIP: Reduce heat to medium if broth is boiling away too quickly!)
Remove from heat, then add chicken, half the Parmesan and 1 tbsp (2 tbsp) butter. Season with salt and pepper, to taste, then stir until butter melts, 1 min.
Divide chicken and orzo between bowls. Drizzle pesto over top, then sprinkle with remaining Parmesan.
