Protein Swap | Lemon Butter Chicken
with Garlic-Zucchini Orzo & Toasted Almonds
Cooking time
20 minutes
Servings
2/4
Calories
800 /serving
Lemon butter… The words roll off the tongue, while the flavours linger there delightfully. Put this pair together in a pan with chicken and zested herbs, by cooking slices of lemon with the poultry and spooning the melted butter over it as it cooks. Cushion the breasts with a layer of orzo, the mini-me of pastas, combined with garlic-roasted zucchini. Float toasted almonds over each serving for crackling contrast.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 1 Lemon
- 2 Green zucchini
- 25g Almonds
- 140g Orzo
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Almonds, Milk, Mustard, Wheat
You will need:
Medium pot
Medium pan (non-stick if possible)
Strainer
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
39 g
Saturated Fat
14 g
Sodium
600 mg
Total Carb
63 g
Sugars
7 g
Protein
52 g
Fibre
6 g
Preparation
Boil the orzo
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Add the orzo and boil, 9 to 10 min., until just tender. Drain and rinse. Return to the pot and toss with a drizzle of oil and 1 tbsp butter (double for 4 portions) to prevent sticking; season with ⅓ of the spices. Keep warm.
Mise en place
Meanwhile, medium-dice the zucchini. Halve the lemon; juice ½ and thinly slice the remaining ½.
Start the zucchini
On a lined sheet pan, toss the zucchini with a drizzle of oil, ½ the remaining spices and S&P. Roast, 5 min., until partially cooked.
Finish the zucchini & toast the almonds
When the zucchini are partially cooked, remove from the oven and add the garlic; toss well. Add the almonds (roughly chop if whole) and roast, 3 to 5 min., until the zucchini are tender and the almonds have toasted.
Cook the chicken & make the lemon butter
Pat the chicken dry with paper towel; season with the remaining spices and S&P. In a medium pan (non-stick if possible), heat a drizzle of oil and 2 tbsp butter (double for 4 portions) on medium-high. Add the chicken and cook, 6 to 8 min. on one side, until partially cooked. Flip and add the lemon slices. Cook, spooning the lemon butter over the chicken*, 6 to 8 min., until browned and cooked through.
Finish & serve
To the pot of orzo, add the zucchini, lemon juice and S&P; stir well. Divide the orzo between your plates. Top with the chicken, lemon butter and lemon slices (if desired). Garnish with the almonds. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
