Lemon-Caper Chicken

with Calabrian Zucchini & Orzo

with Boneless, Skinless Chicken Breasts

In this dish, a duo of aromatic garlic and briny capers—cooked briefly together to bring out their flavors—creates a simple, irresistible topping for our Italian-seasoned chicken. It all comes together over a bed of creamy orzo mixed with zucchini, which we’re cooking with a bit of Calabrian chile paste for a pleasant kick of heat.

Details

Nutrition per serving

45g Of Protein

Ingredients

2 each

Boneless, Skinless Chicken Breasts

4 oz

Orzo Pasta

1 each

Zucchini

¼ cup

Grated Parmesan Cheese

1 each

Lemon

1 ½ tsp

Calabrian Chile Paste

2 clove

Garlic

1 tbsp

Capers

1 tbsp

Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

2 tbsp

Mascarpone Cheese

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Make the lemon-caper topping

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

step 2

Cook the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

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

step 3

Prepare the ingredients

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. Halve the zucchini lengthwise, then thinly slice crosswise. Roughly chop the capers. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon.

step 4

Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked zucchini, mascarpone, 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 finished pasta topped with the sliced chicken and lemon-caper topping. Garnish with the parmesan. Enjoy!

step 5

Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

step 6

Cook the zucchini

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle 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 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 and the zucchini is softened. Transfer to a plate; cover with foil to keep warm. Rinse and wipe out the pan.