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Lemon-Caper Chicken
with Creamy Calabrian Zucchini & Orzo
with Boneless Chicken Breast Pieces
Active:
40m
Total:
40m
A duo of aromatic garlic and briny capers—cooked briefly together to bring out their flavors—creates a simple, irresistible topping for Italian-seasoned chicken. It all comes together over a bed of creamy orzo mixed with zucchini, cooked with a bit of Calabrian chile peppers for a pleasant kick of heat.
Details
A duo of aromatic garlic and briny capers—cooked briefly together to bring out their flavors—creates a simple, irresistible topping for Italian-seasoned chicken. It all comes together over a bed of creamy orzo mixed with zucchini, cooked with a bit of Calabrian chile peppers for a pleasant kick of heat.
Nutrition per serving
45g Of Protein
Ingredients
10 oz
Boneless Chicken Breast Pieces
4 oz
Orzo Pasta
1 each
Zucchini
¼ cup
Grated Parmesan Cheese
1 each
Lemon
2 clove
Garlic
1 ½ tsp
Calabrian Chile Paste
1 tbsp
Capers
2 tbsp
Mascarpone Cheese
1 tbsp
Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Fill a medium pot (or large for 4 servings) 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 (or 4 cloves for 4 servings). Quarter and deseed the lemon(s).
step 2
Cook the pasta
Add the pasta to the pot of boiling water and cook, uncovered, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
step 3
Cook the zucchini
Meanwhile, in a medium nonstick pan (or large for 4 servings), 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.
step 4
Cook the chicken
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
step 5
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 (or 4 wedges for 4 servings).
step 6
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. Serve the finished pasta topped with the cooked chicken and lemon-caper topping. Garnish with the parmesan. Enjoy!
Instructions
step 1
Prepare the ingredients
Fill a medium pot (or large for 4 servings) 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 (or 4 cloves for 4 servings). Quarter and deseed the lemon(s).
step 2
Cook the pasta
Add the pasta to the pot of boiling water and cook, uncovered, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
step 3
Cook the zucchini
Meanwhile, in a medium nonstick pan (or large for 4 servings), 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.
step 4
Cook the chicken
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
step 5
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 (or 4 wedges for 4 servings).
step 6
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. Serve the finished pasta topped with the cooked chicken and lemon-caper topping. Garnish with the parmesan. Enjoy!
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