Chicken breasts with Greek orzo salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken breasts with Greek orzo salad

Mediterranean, Soy-Free

2 Servings, 570 Calories/Serving

20–35 Minutes

We looked to the Mediterranean for this simple yet satisfying chicken dinner, complete with a warm, flavor-packed orzo salad.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces orzo
  • 1 organic zucchini or other summer squash
  • 1 or 2 organic shallots
  • 3 ounces organic grape or cherry tomatoes
  • 1 ounce pitted Kalamata olives
  • 1 organic lemon
  • ½ teaspoon dried rosemary
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 3 tablespoons crumbled feta

Nutrition per serving

Calories: 570, Protein: 38g (76% DV), Fiber: 8g (32% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 0.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 90mg (30% DV), Sodium: 320mg (13% DV), Carbohydrates: 76g (25% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the orzo

Bring a medium sauce pot of generously salted water to a boil. Add the orzo and cook until just tender, 6 to 8 minutes. Drain, reserving ¼ cup [½ cup] pasta cooking water to finish the orzo salad (or you can use white wine instead).
While the water heats and the orzo cooks, prepare the vegetables.

2

Prep and cook the vegetables

  • Cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
  • Peel and coarsely chop the shallots.
  • Cut the tomatoes in half.
  • Coarsely chop the olives, checking for any pits.
  • Cut the lemon into wedges for garnish.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the zucchini, season with salt and pepper, and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Stir in the shallots and cook until starting to soften, about 1 minute. Add the tomatoes, olives, and rosemary and cook, stirring occasionally, until the tomatoes start to soften, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper; transfer to a plate. Wipe out the pan.

3

Cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In the same pan used for the vegetables, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a cutting board to rest for 5 minutes. Cut the chicken into ¼-inch-thick slices. Do not clean the pan.
While the chicken rests, finish the salad.

4

Finish the orzo salad

In the same pan used for the chicken, stir in ¼ cup white wine (from your pantry) or the reserved pasta cooking water and bring to a boil, scraping up any browned bits from the bottom of the pan. Stir in the orzo and vegetables and cook until warmed through and the sauce is thickened, 1 to 2 minutes. Remove from the heat, stir in the feta, and season to taste with salt and pepper.

Serve

Transfer the chicken and orzo salad to individual plates and serve with the lemon wedges.
Kids Can!
  • Fill the sauce pot with water for the orzo.
  • Time the orzo.
  • Set the table.