Herbed Chicken & Creamy Lemon Zucchini Orzo

with Green Olive Parsley Sauce

Allergens: Wheat, Milk

Total: 40 min • Prep: 10 min

Servings:
Ingredients

  • Orzo Pasta

    4 ounce

  • Zucchini

    1 unit

  • Cream Cheese

    2 tablespoon

  • Chicken Stock Concentrate

    1 unit

  • Lemon

    1 unit

  • Italian Seasoning

    ½ tablespoon

  • Chicken Cutlets

    12 ounce

  • Parsley

    ¼ ounce

  • Garlic Powder

    1 teaspoon

  • Green Olives

    1 unit

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    3 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Bring a medium pot of salted water to a boil. Wash and dry produce.

  • Trim zucchini, then grate on the largest holes of a box grater. Zest and quarter lemon. Roughly chop olives. Roughly chop parsley.

2

  • Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

  • Reserve ¼ cup pasta cooking water (½ cup for 4 servings), then drain and rinse under cold water for at least 30 seconds. Wipe out pot.

3
  • In pot used for orzo, heat a drizzle of olive oil over medium heat. Add zucchini; season with salt and pepper. Cook, stirring, until tender, 2-3 minutes.
  • Add drained orzo, lemon zest, cream cheese, half the garlic powder, and reserved pasta cooking water.
  • Turn off heat; stir to combine. Season with salt and pepper. Set aside.
4

  • Meanwhile, pat chicken* dry with paper towels; season all over with half the Italian Seasoning (all for 4 servings), salt, and pepper.

  • 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. TIP: If chicken is browning too quickly, lower heat and cover.

  • Turn off heat; transfer chicken to a cutting board. Wipe out pan.

5
  • In pan used for chicken, heat a drizzle of olive oil over medium-high heat. Add olives and cook, stirring, until fragrant, 30-60 seconds. Stir in parsley, stock concentrate, remaining garlic powder, and ⅓ cup water (½ cup for 4 servings). Cook until reduced by half, 30-60 seconds.
  • Turn off heat; stir in a squeeze of lemon juice (big squeeze for 4). TIP: For more lemon flavor, squeeze in juice from an additional lemon wedge.
6

  • Slice chicken crosswise.

  • Divide orzo between plates; top with chicken. Spoon pan sauce over chicken and serve.