Caramel Balsamic Chicken

with Walnut Pangrattato Orzo and Roasted Broccoli

25 min

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Pan-seared chicken breasts coated in a mouthwatering glaze of balsamic, honey, and shallots for the perfect combination of sweet and savoury. Served with a satisfying side of oven-roasted broccoli, and orzo tossed with crunchy seasoned breadcrumbs, toasted walnuts, and fresh parsley.

What We'll Send

Red Pepper Flakes
Chicken Breast
Balsamic Vinegar
Rosemary Dried
Liquid Honey
Broccoli Florets
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains milk, dairy, tree nut, wheat, gluten, sulphites, poultry, and honey.

Calories 1078
Fat 40g
Protein 62g
Carbohydrates 114g

What You'll Need

Cooking Directions


Tip: If you don’t own an ovenproof skillet, simply transfer chicken and broccoli to a baking dish before placing in the oven in Step 3.


Heat Oven

Turn oven to 400°F.


Boil Water + Cook Pasta

Add1 ½ litres (3 litres for 4 servings) salted water to a pot and bring to a boil. Add orzo to pot and cook for 5-7 minutes, or until al dente. Drain orzo in a fine mesh sieve and put back in pot. Stir in 1 tbsp. (2 tbsp. for 4 servings) butter and set aside.


Cook Chicken + Broccoli 

Heat 2 tbsp. (4 tbsp. for 4 servings) olive oil in a large ovenproof skillet over high. Pat dry chicken breast on paper towel and season with salt and pepper. Sear chicken for 1 minute on each side. Add broccoli to skillet and toss to coat in oil. Place skillet in oven for about 15 minutes, or until chicken reaches an internal temperature of 165°F.


Prepare Walnut Pangrattato

Toast walnuts in a separate small skillet over medium for 3-5 minutes. When fragrant, add 1 tbsp. (2 tbsp. for 4 servings) butter, breadcrumbs, and half of the garlic. Stir until toasted and fragrant. Wash and finely chop parsley. Stir parsley into pangrattato, turn off heat, and set aside.


Prepare Glaze

In a small bowl, stir together balsamic, honey, rosemary, shallots, red pepper flakes to taste, and remaining garlic.



Remove skillet from oven and set broccoli aside. Add prepared glaze to skillet. Reduce glaze over high heat for 3-4 minutes, or until sauce thickens and begins to coat chicken. Add walnut pangrattato to cooked orzo in pot. Season with salt and pepper to taste. 



Divide orzo and broccoli onto plates. Place chicken on top of orzo and spoon caramel balsamic sauce on top. Enjoy!

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