Provençal Herbed Chicken
with Burst Tomatoes and Cheesy Pesto Orzo
Here’s a meal that packs plenty of sophistication for the adults while also keeping things kid-friendly. It features chicken breasts seasoned with herbs de Provence and a Parmesan pesto orzo—in other words, tender white meat with a side of cheesy pasta. For the veg, there’s grape tomatoes simmered in a sauce that makes them extra flavorful, juicy, and guaranteed to please.
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
12 ounce
Chicken Breasts
1 tablespoon
Herbes de Provence
1 unit
Shallot
2 clove
Garlic
4 ounce
Grape Tomatoes
¼ ounce
Parsley
6 ounce
Orzo Pasta
(Contains Wheat)
5 teaspoon
Red Wine Vinegar
1 unit
Chicken Demi-Glace
(Contains Milk)
2 ounce
Pesto
(Contains Milk)
½ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
2 teaspoon
Olive Oil
½ teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Bring a medium pot of salted water to a boil. Pat chicken dry with paper towels; season all over with salt, pepper, and 1 tsp Herbes de Provence (2 tsp for 4 servings). Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Remove chicken from pan and set aside. Wipe out pan.
Meanwhile, wash and dry all produce. Halve, peel, and thinly slice shallot. Halve tomatoes. Mince or grate garlic. Pick parsley leaves from stems; discard stems. Finely chop leaves.
Once water boils, add half the orzo to pot (use all the orzo for 4 servings). Cook, stirring occasionally, until al dente, 9-11 minutes. Drain thoroughly and return to pot.
Heat a drizzle of olive oil in same pan used to cook chicken over medium heat. Add shallot; cook until softened, 2-3 minutes. Increase heat to medium-high and add tomatoes, garlic, ½ tsp sugar (1 tsp for 4 servings), ½ tsp remaining Herbes de Provence (1 tsp for 4), and half the vinegar (all for 4). Cook until thickened and saucy, 2 minutes. Stir in demi-glace and 2 TBSP water. Bring to a simmer, then turn off heat. Stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.
Stir pesto, 1 TBSP butter, and half the Parmesan into pot with drained orzo. Season with salt and pepper.
Divide chicken and orzo between plates. Top chicken with pan sauce, making sure to include tomatoes. (TIP: Serve the sauce on the side for picky eaters.) Garnish with parsley and remaining Parmesan.
