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Seared Chicken & Orzo Salad

with Roasted Cauliflower & Honey Mustard Dressing

Great for Grilling
  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this flavorful Greek-inspired dish, we’re cooking the orzo and kale for our pasta salad together in the same pot for easy cooking, then finishing it all with hearty bites of roasted cauliflower and briny feta and olives.

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fresh
ingredients
Seared Chicken & Orzo Salad with Roasted Cauliflower & Honey Mustard Dressing
Title
  • 4 Boneless, Skinless Chicken Breasts
  • ½ lb Orzo Pasta
  • 1 head Cauliflower
  • 1 bunch Kale
  • 1 Tbsp Honey
  • 2 Tbsps Dijon Mustard
  • 1½ oz Feta Cheese
  • 3 Tbsps Golden Raisins
  • 1 Shallot
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika, & Whole Dried Parsley)
  • 1 Tbsp White Wine Or Champagne Vinegar
  • 1 oz Peruvian Kalamata Olives
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & make the dressing:
1 Prepare the ingredients & make the dressing:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut the head into small florets. Remove and discard the stems of the kale; roughly chop the leaves. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Peel and finely chop the shallot to get 2 tablespoons (you may have extra). Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Add the chopped shallot, mustard, and honey (kneading the packet before opening). Whisk in 2 tablespoons of olive oil until thoroughly combined. Season with salt and pepper. 

Roast the cauliflower:
2 Roast the cauliflower:

Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Cook the pasta & kale:
3 Cook the pasta & kale:

While the cauliflower roasts, add the pasta to the pot of boiling water and cook 4 minutes. Add the chopped kale and continue to cook, stirring occasionally, 3 to 4 minutes, or until the kale is softened and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and cover to keep warm. 

Cook the chicken:
4 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon 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. Turn off the heat.
GRILL: Pat the chicken dry with paper towels. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend; turn to coat. Grill with the lid closed, 7 to 8 minutes per side, or until browned and cooked through. Transfer to a plate.  

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

To the pot of cooked pasta and kale, add the roasted cauliflower, raisins, chopped olives, cheese (crumbling before adding), and dressing; season with salt and pepper. Stir to combine; season with salt and pepper to taste. Serve the finished salad topped with the cooked chicken and a drizzle of olive oil. Enjoy! 

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Prepare the ingredients & make the dressing:
1 Prepare the ingredients & make the dressing:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut the head into small florets. Remove and discard the stems of the kale; roughly chop the leaves. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Peel and finely chop the shallot to get 2 tablespoons (you may have extra). Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Add the chopped shallot, mustard, and honey (kneading the packet before opening). Whisk in 2 tablespoons of olive oil until thoroughly combined. Season with salt and pepper. 

2 Roast the cauliflower:

Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Roast the cauliflower:
Cook the pasta & kale:
3 Cook the pasta & kale:

While the cauliflower roasts, add the pasta to the pot of boiling water and cook 4 minutes. Add the chopped kale and continue to cook, stirring occasionally, 3 to 4 minutes, or until the kale is softened and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and cover to keep warm. 

4 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon 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. Turn off the heat.
GRILL: Pat the chicken dry with paper towels. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend; turn to coat. Grill with the lid closed, 7 to 8 minutes per side, or until browned and cooked through. Transfer to a plate.  

Cook the chicken:
Finish the salad & serve your dish:
5 Finish the salad & serve your dish:

To the pot of cooked pasta and kale, add the roasted cauliflower, raisins, chopped olives, cheese (crumbling before adding), and dressing; season with salt and pepper. Stir to combine; season with salt and pepper to taste. Serve the finished salad topped with the cooked chicken and a drizzle of olive oil. Enjoy!