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Herby Crumbed Chicken Breast and Orzo

Herby Crumbed Chicken Breast and Orzo

with pesto and Italian hard cheese
0.0(0)
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Calories
: 
884 kcal
Protein
: 
57.3g protein
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Egg
  • Mustard
  • Milk
  • Soya
  • Mustard
  • May contain traces of allergens
Serving amount

1 unit(s)

Onion

170 grams

Dried Orzo

(Contains: Soya, Mustard, May contain traces of allergens, Wheat, Cereals containing gluten)

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

320 grams

Irish Chicken Breast

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

30 grams

Green Pesto

20 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

1 sachet(s)

Vegetable Stock

½ sachet(s)

Italian Herbs

1 unit(s)

Carrot

1 unit(s)

Leek

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

½ tsp

Salt

Energy (kJ)3697 kJ
Energy (kcal)884 kcal
Fat30.4 g
of which saturates5.8 g
Carbohydrate99.1 g
of which sugars17.1 g
Dietary Fiber35.8 g
Protein57.3 g
Cholesterol7.2 mg
Salt5.2 g
Trans Fat0.2 g
Potassium327.3 mg
Calcium68.5 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Pot with Lid

Cooking steps

Prep the Veg
1
  • Halve, peel and chop the onion into small pieces.
  • Trim the leek, then halve lengthways. Thinly slice widthways.
  • Trim the carrot and chop into 2cm chunks.
Cook the Orzo
2
  • Place a large pot over medium-high heat with a drizzle of oil.
  • Fry off the onion, leek and carrot for 4-5 mins, until soft. Pop in the orzo, stock, ½ tsp salt (per 2P) and 400ml water (per 2P).
  • Bring to the boil, cover and simmer until the orzo is tender, 15-20 mins. Stir every 3-4 mins to prevent sticking.
  • Once cooked, remove the pot from the heat. Stir through the pesto and taste with salt and pepper if required. 
Crumb and Fry the Chicken
3
  • In a bowl, mix half the Italian herbs (per 2P), breadcrumbs, salt, pepper and oil.
  • Slice through the breasts to make thin steaks. Coat with half the aioli and then with the breadcrumbs, until completetely coated.
  • Place a pan over high heat and add enough oil to cover the base.
  • Add the chicken to the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins.
  • Turn every 2-3 mins. Adjust the heat if necessary. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
Divide and serve
4
  • Serve the orzo between plates and serve the crumbed chicken alongside.
  • Drizzle over the remaining aioli.
  • Scatter over the cheese.
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