Chicken breasts with cherry tomatoes, summer squash, and olives
Williams Sonoma

Chicken breasts with cherry tomatoes, summer squash, and olives

Gluten-Free, Soy-Free

2 Servings, 680 Calories/Serving

25 – 35 Minutes

We looked to the Mediterranean for this simple yet satisfying gluten-free dinner, a Williams Sonoma and Sun Basket partnership.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 5 ounces gluten-free quinoa orzo
  • 1 summer squash
  • 1 or 2 shallots
  • 6 ounces cherry tomatoes
  • 2 tablespoons Kalamata olives
  • 1 sprig fresh rosemary
  • Two boneless skin-on chicken breasts (about 6-ounces each)
  • 2 tablespoons crumbled feta

Chef's Tip

To make a light, easy sauce for the vegetables, in Step 4 we add a little white wine to the pan after cooking the chicken. But if you prefer, just use a little of the orzo cooking water instead. What you lose in acidity from the wine, you’ll gain in body from the starch in the cooking water.

Nutrition per serving

Protein: 45g (90% DV), Fiber: 7g (28% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 26g, Polyunsaturated Fat: 5g, Saturated Fat: 5g (25% DV), Cholesterol: 110mg (37% DV), Sodium: 560mg (23% DV), Carbohydrates: 64g (21% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Milk


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

Wash produce before use


Cook the orzo

Bring a medium sauce pot of generously salted water to a boil. Add the orzo and cook at a full boil until just tender, 18 to 20 minutes. Drain, reserving ¼ cup pasta cooking water to finish the dish (alternatively, you can use white wine in its place). While the water heats and the orzo cooks, cook the vegetables and chicken.


Prep and cook the vegetables

  • Trim the ends from the squash; cut the squash lengthwise into quarters, then crosswise into ½-inch pieces.
  • Peel and coarsely chop the shallots.
  • Cut the cherry tomatoes in half.
  • Coarsely chop the olives.
  • Strip the rosemary leaves from the stems; finely chop the leaves.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the squash, season with salt and pepper, and cook, stirring occasionally, until lightly browned, 4 to 6 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. Season to taste with salt and pepper and transfer to a plate. Wipe out the pan.


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 tablespoon oil over medium-high heat until hot but not smoking. Add the chicken, skin side down, and cook until the skin is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 minutes, depending on thickness. Transfer to a cutting board to rest for 5 minutes, then cut into ¼-inch-thick slices. Do not clean the pan.
While the chicken rests, finish the dish.


Finish the dish

To the same pan used for the chicken, stir in ¼ cup white wine 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 vegetables and orzo and cook until the sauce is thickened and the vegetables and orzo are warmed through, 1 to 2 minutes. Remove from the heat, stir in the feta, and season to taste with salt and pepper.



Transfer the orzo and vegetables and the chicken to individual plates and serve.

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