Italian Chicken & Orzo with Bell Peppers, Tomatoes & Onion

Italian Chicken & Orzo

with Bell Peppers, Tomatoes & Onion

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Classic Italian ingredients like olives, capers, crushed red pepper, and more come together to make the bright, zesty sauce that mixes into tender orzo pasta. It’s the ideal pairing for chicken seared with sage, oregano, and more Italian-style herbs and spices.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Italian Chicken & Orzo with Bell Peppers, Tomatoes & Onion
Title
  • 4 Boneless, Skinless Chicken Breasts
  • ½ lb Orzo Pasta
  • ½ lb Grape Tomatoes
  • 1 Red Onion
  • 2 Bell Peppers
  • 1 bunch Parsley
  • 1 oz Salted Butter
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Red Wine Vinegar
  • 1 oz Pitted Niçoise Olives
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Capers
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 2 tsps Honey
time-saving
tips & techniques
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Halve, peel, and medium dice the onion. Halve the tomatoes. Roughly chop the olives. Roughly chop the parsley leaves and stems. In a bowl, whisk together the honey (kneading the packet before opening), vinegar, 1 tablespoon of olive oil, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

Cook the chicken
2 Cook the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a large pan (nonstick, if you have one), heat a drizzle 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 and loosely cover with foil to keep warm. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook the vegetables
3 Cook the vegetables

In the pan of the reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced peppers and diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.

Cook the pasta
4 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked vegetables, chopped olives, capers, sauce, and butter; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated. Turn off the heat. Slice the cooked chicken crosswise. Serve the finished pasta topped with the sliced chicken. Garnish with the chopped parsley and cheese. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Halve, peel, and medium dice the onion. Halve the tomatoes. Roughly chop the olives. Roughly chop the parsley leaves and stems. In a bowl, whisk together the honey (kneading the packet before opening), vinegar, 1 tablespoon of olive oil, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

2 Cook the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a large pan (nonstick, if you have one), heat a drizzle 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 and loosely cover with foil to keep warm. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook the chicken
Cook the vegetables
3 Cook the vegetables

In the pan of the reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced peppers and diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.

4 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the pasta
Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked vegetables, chopped olives, capers, sauce, and butter; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated. Turn off the heat. Slice the cooked chicken crosswise. Serve the finished pasta topped with the sliced chicken. Garnish with the chopped parsley and cheese. Enjoy!

Browse Steps
1 of 5