Your Blue Apron Basket

Checkout Checkout
Continue Browsing
Loading...
Checkout Checkout
Continue Browsing
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

We ship wine to the following states:
or
We ship wine to the following states:

Mediterranean Chicken & Orzo

with Feta and Olives

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 730 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

A simple olive tapenade—a favorite Provençal condiment—adds irresistibly briny flavor to our pan-seared chicken, which also gets a layer of aromatic flavor from a coating of oregano. It pairs perfectly with our bright side of warm orzo pasta tossed with tender roasted broccoli, tangy crème fraîche, and crumbly feta.

Get Cooking
fresh
ingredients
Mediterranean Chicken & Orzo with Feta and Olives
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom ½ inch of the broccoli stem; cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the chicken:
2 Cook the chicken:

While the broccoli roasts, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), 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. Transfer to a cutting board.

Cook the pasta:
3 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Make the tapenade:
4 Make the tapenade:

While the chicken continues to cook, finely chop the olives. If necessary, peel 1 clove of garlic. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the chopped olives, 1 tablespoon of olive oil, half the vinegar, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

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

To the pot of cooked pasta, add the roasted broccoli, crème fraîche, remaining vinegar, cheese (crumbling before adding), and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished pasta. Top the chicken with the tapenade. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom ½ inch of the broccoli stem; cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Cook the chicken:

While the broccoli roasts, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), 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. Transfer to a cutting board.

Cook the chicken:
Cook the pasta:
3 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

4 Make the tapenade:

While the chicken continues to cook, finely chop the olives. If necessary, peel 1 clove of garlic. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the chopped olives, 1 tablespoon of olive oil, half the vinegar, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

Make the tapenade:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the roasted broccoli, crème fraîche, remaining vinegar, cheese (crumbling before adding), and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished pasta. Top the chicken with the tapenade. Enjoy!