Protein Boost | Swiss Orzotto with Chicken, Portobello, Leeks & Emmental
Lemony Zucchini Bâtonnets
Cooking time
25 minutes
Servings
2/4
Calories
670 /serving
Power up on proteins! Add chicken to your meal with our Protein Boost option. Orzotto softens the heart with every cheesy, buttery mouthful. The grain-shaped pasta swirls around with sautéed portobello mushroom and sliced leeks, while grated Emmental provides Swiss opulence. Chef it up with zucchini bâtonnets finished in lemon and panko crumbs.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 4 Garlic cloves
- 1 Lemon
- 2 Green zucchini
- 1 Portobello mushroom
- 30g Panko
- 140g Orzo
- 30ml Vegetable demi-glace
- 50g Grated Emmental
- 75g Sliced leeks
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Large pot
Zester
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Large pan
Total Fat
19 g
Saturated Fat
7 g
Sodium
630 mg
Total Carb
81 g
Sugars
9 g
Protein
47 g
Fibre
6 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Quarter the zucchini lengthwise; halve crosswise.
- Remove the stem from the mushroom; halve and thinly slice crosswise.
- Mince the garlic.
- Zest and juice the lemon.
- In a small bowl, combine the panko, lemon zest, ¼ of the garlic, a drizzle of oil and S&P.
Start the orzotto
- In a large pot, heat a drizzle of oil on medium-high.
- Add the mushroom and sauté, 3 to 4 min., until nicely browned.
- Add the orzo, leeks, remaining garlic and S&P. Sauté, 2 to 3 min., until fragrant.
- Add the demi-glace, 2 ¼ cups water (double for 4 portions), ¾ of the spices and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 12 to 14 min., until most of the liquid has been absorbed and the orzo is al dente.
Cook the chicken
- Meanwhile, pat the chicken dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Roast the zucchini & panko
- On a lined sheet pan, toss the zucchini with a drizzle of oil, the remaining spices and S&P.
- Roast, 4 min., until partially cooked.
- Remove from the oven, flip and add the panko. Roast, 3 to 4 min., until the zucchini is tender and the panko is golden and crispy.
- Drizzle the zucchini with ½ the lemon juice.
Finish the orzotto
- To the pot, add the cheese, remaining lemon juice and 2 tbsp butter (double for 4 portions).
- If the orzotto seems dry, gradually add ¼ cup water until you achieve your desired consistency.
Plate your dish
- Divide the orzotto between your bowls.
- Top with the zucchini and chicken.
- Garnish with the panko. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
