Caramel Balsamic Chicken

with Walnut Pangrattato Orzo & Roasted Broccoli

25 min

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Contains: Milk, Oats, Rye, Sesame, Soy, Sulphites, Walnuts, and Wheat.

May Contain: Egg, Fish, Mustard, Peanuts, Shellfish, other Tree Nuts, and other sources of Gluten.

What We'll Send

Chicken Breast
Broccoli Florets
Garlic
Parsley
Liquid Honey
Red Pepper Flakes
Walnuts
Shallot
Balsamic Vinegar
Orzo
Breadcrumbs
Rosemary Dried
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, milk, soy, eggs, wheat, barley, rye, oats, triticale, 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.

Nutrition
Calories 1476
Fat 40g
Protein 59g
Carbohydrates 88g

Cooking Directions

0

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 2.

1

Cook Pasta
- Turn oven to 425°F.
- Add 1 1⁄2 litres salted water to a large 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. butter and set aside.

2

Cook Chicken + Broccoli
- Wash broccoli and cut into 2 inch florets.
- Drain chicken and pat dry with paper towel. Season well with salt and pepper.
- Heat 2 tbsp. olive oil in a large ovenproof skillet over high.
- Put chicken in skillet and cook for 2 minutes per side.
- Add broccoli to skillet and toss to coat in oil.
- Place skillet in oven and cook for 12–15 minutes, or until chicken reaches an internal temperature of 165°F.

3

Prepare Walnut Pangrattato
- Wash parsley.
- Pick and finely chop parsley leaves.
- Add walnuts to a separate small skillet. Toast over medium heat for 3–5 minutes or until golden and fragrant.
- When fragrant, add 1 tbsp. butter, breadcrumbs, and half of the garlic.
- Stir until toasted and fragrant.
- Stir parsley into pangrattato, turn off heat, and set aside.

4

Prepare Glaze
- Peel shallot, trim ends and cut into 1/4 inch slices.
- In a small bowl, stir together balsamic vinegar, honey, rosemary, shallot, and the following to taste: red pepper flakes and remaining garlic.

5

Finish Chicken + Orzo
- Remove skillet from oven and place broccoli on serving plates.
- Place hot skillet carefully back on burner over high heat.
- Add glaze and reduce for 1–2 minutes, or until sauce thickens and begins to coat chicken.
- Mix walnut pangrattato into cooked orzo in pot.
- Season with salt and pepper to taste.

6

Serve
- Divide orzo onto plates next to broccoli.
- Place chicken on top of orzo and spoon any remaining sauce on top.
- Enjoy!

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