Lemon-Caper Chicken
with Calabrian Zucchini & Orzo
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 1/2 tsp Calabrian Chile Paste
- 1 Tbsp Italian Seasoning
- 2 cloves Garlic
- 1 Tbsp Capers
- 1 Lemon Lemon
- 1/4 cup Grated Parmesan Cheese
- 2 Breakfast Radishes
- 10 oz Shrimp
- 4 oz Orzo Pasta
- 1 Zucchini
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Prepare the ingredients
Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, peel, and medium dice the onion. Roughly chop the capers. Roughly chop the parsley. Quarter and deseed the lemon; cut into 1/4-inch pieces.
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Cook the pasta
Fill a large pot with salted water; cover and heat to boiling on high. Once boiling, add the pasta to the pot and cook, uncovered, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
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Cook the zucchini
Meanwhile, line a strainer with paper towels. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Place in the lined strainer; season with salt and pepper and toss to coat. Let stand 10 minutes to draw out excess liquid. Using the paper towels, gently pat the zucchini dry.
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Cook the chicken
Pat the chicken dry with paper towels; season with salt and pepper on all sides. In a large pan, heat a drizzle of olive oil on medium-high heat. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
Contains: Wheat, Milk, Eggs
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