Crispy Chicken for Dinner
with a Pita Sandwich for Lunch
Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). In the evening, you’ll be serving up a crispy breaded chicken dinner made complete by a hearty orzo pasta with tomatoes. The next day, the extra meat is stuffed into a pita with mozzarella and spinach for a satisfying sandwich lunch.
The nutrient information for the Pita Sandwich Lunch is as follows: Calories 530, Fat 21 g, Saturated Fat 9 g, Cholesterol 145 mg, Sodium 590 mg, Carbs 42 g, Fiber 6 g, Sugar 3 g, and Protein 40 g. The nutrition facts panel below represents the nutrient values for the Crispy Chicken Dinner
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Roma Tomato
6 ounce
Orzo Pasta
(Contains Wheat)
2 tablespoon
Garlic Herb Butter
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
20 ounce
Chicken Cutlets
1 tablespoon
Tuscan Heat Spice
½ cup
Panko Breadcrumbs
(Contains Wheat)
6 tablespoon
Sour Cream
(Contains Milk)
1 unit
Lemon
5 ounce
Spinach
4 ounce
Fresh Mozzarella
(Contains Milk)
2 unit
Whole Wheat Pitas
(Contains Wheat)
Not included in your delivery
1 teaspoon
Vegetable Oil
2 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Cut tomatoes into ½-inch cubes. Add half the tomatoes to a medium pan and place over medium-high heat. Cook, stirring occasionally, until just softened, 2-3 minutes. Stir in half the orzo from package (use the rest as you like). Cook, stirring, for about 1 minute. Season with salt and pepper.
Pour 1 cup water and a large pinch of salt into pan. Bring to a boil, then lower heat to medium. Simmer, stirring occasionally, until al dente, 9-11 minutes. (TIP: If mixture seems dry, add more water, ¼ cup at a time, to loosen.) Remove pan from heat and stir in garlic herb butter, two thirds of the spinach, and half the Parmesan.
Heat a drizzle of oil in a large pan over medium-high heat. Pat chicken dry with a paper towel; set aside half. Season other half with salt, pepper, and half the Tuscan heat spice. Add seasoned chicken to pan and cook until cooked through, 3-5 minutes per side. Remove from pan and set aside. Mix panko, remaining Tuscan heat spice, and a big pinch of salt on a plate.
Season remaining chicken with salt and pepper. Brush with 2 TBSP sour cream (1 packet). Dip into panko mixture one piece at a time, coating all over and pressing to adhere. Transfer to another plate. Heat a ¼-inch layer of oil in another large pan over high heat (we used nonstick). Add breaded chicken and cook until crisp and cooked through, 3-5 minutes per side, lowering heat if it browns too quickly. Transfer to a paper-towel-lined plate. Season with salt.
Halve lemon. In a small bowl, toss half the remaining spinach with a drizzle of olive oil and a squeeze of lemon. Season with plenty of salt and pepper. Divide breaded chicken and orzotto between plates. Sprinkle with remaining Parmesan. Scatter dressed spinach over chicken and serve.
After dinner, cut seasoned chicken and mozzarella into small pieces (about ½ inch). Toss both in a medium bowl with remaining tomatoes, a squeeze or two of lemon, and a drizzle of olive oil. Season with salt and pepper. Keep refrigerated overnight. In the morning, toss remaining spinach into chicken mixture. Split pitas, then fill each with chicken mixture and pack. Enjoy cold or at room temperature. TIP: Pack the pitas separately and fill just before eating for best results.
