Garlic-Caper Chicken with Creamy Calabrian Zucchini & Orzo

Garlic-Caper Chicken

with Creamy Calabrian Zucchini & Orzo

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • No Change
    I don't want to make any changes to my meal View recipe
  • Swap the Starch
    remove Orzo Pasta & add 1 bunch Kale
  • Swap the Starch

    From the Test Kitchen

    In this Italian-style dish, a duo of aromatic garlic and briny capers—cooked briefly together to bring out their flavors—creates a simple, irresistible topping for our oregano-seasoned chicken and tender orzo.
    CLICK FOR RECIPE CARD

    See Plans

    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      470 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Garlic-Caper Chicken with Creamy Calabrian Zucchini & Orzo
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • 2 cloves Garlic
    • 1 Lemon
    • 1 Zucchini
    • ¼ cup Grated Parmesan Cheese
    • 2 Tbsps Crème Fraîche
    • 1½ tsps Calabrian Chile Paste
    • 1 tsp Whole Dried Oregano
    • 1 Tbsp Capers
    • 1 bunch Kale
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Separate the kale leaves from the stems; discard the stems and roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Quarter and deseed the lemon.

    Cook the vegetables
    2 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped kale, half the chopped garlic, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the water has cooked off. Transfer to a large bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    Cook the chicken
    3 Cook the chicken

    Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. 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.

    *An instant-read thermometer should register 165°F.

    Make the garlic-caper topping
    4 Make the garlic-caper topping

    In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chopped capers and remaining chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Turn off the heat and stir in the juice of 2 lemon wedges.

    Finish & serve your dish
    5 Finish & serve your dish

    To the bowl of cooked vegetables, add the crème fraîche and the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished vegetables. Top the chicken with the garlic-caper topping. Garnish with the cheese. Enjoy! 

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Separate the kale leaves from the stems; discard the stems and roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Quarter and deseed the lemon.

    2 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped kale, half the chopped garlic, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the water has cooked off. Transfer to a large bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    Cook the vegetables
    Cook the chicken
    3 Cook the chicken

    Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. 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.

    *An instant-read thermometer should register 165°F.

    4 Make the garlic-caper topping

    In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chopped capers and remaining chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Turn off the heat and stir in the juice of 2 lemon wedges.

    Make the garlic-caper topping
    Finish & serve your dish
    5 Finish & serve your dish

    To the bowl of cooked vegetables, add the crème fraîche and the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished vegetables. Top the chicken with the garlic-caper topping. Garnish with the cheese. Enjoy! 

    Browse Steps
    1 of 5