Protein Swap | Crispy Pesto Chicken Breasts
with Roasted Parsnips, Beets & Orzo
Cooking time
25 minutes
Servings
2/4
Calories
1000 /serving
Chicken breasts to the power of pesto? The results are exponentially delicious. Jam-packed with lively flavours, our basil pesto and a touch of mayo work well as a quick marinade, while a coating of panko crumbs creates a crispy surface. Serve the chicken with roasted beet rounds and parsnip spears, spiced orzo pasta and a dollop of pesto mayo to bring it all home.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 225g Red beets
- 200g Parsnips
- 30ml Basil pesto
- 60ml Mayonnaise
- 40g Panko
- 140g Orzo
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Cashews, Eggs, Milk, Wheat
You will need:
Medium pot
Large pan
Strainer
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
46 g
Saturated Fat
5 g
Sodium
700 mg
Total Carb
98 g
Sugars
17 g
Protein
54 g
Fibre
9 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and halve the parsnips lengthwise (quarter if large). Peel the beets; thinly slice crosswise. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 17 to 20 min., until tender.
Prepare the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. Place the panko in a large bowl. In a second large bowl, combine ⅓ of the mayo, ⅓ of the pesto and 1 tbsp water (double for 4 portions). Add the chicken; toss well. Working one at a time, coat the chicken in the panko (pressing to adhere).
Cook the chicken
In a large pan, heat a thin layer of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
Boil the orzo
Meanwhile, add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender. Drain and rinse. Return to the pot and toss with a drizzle of oil to prevent sticking; season with the remaining spices.
Make the pesto mayo
Meanwhile, in a small bowl, combine the remaining mayo and pesto.
Plate your dish
Divide the chicken, orzo and vegetables between your plates. Serve the pesto mayo on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
