Orzo Risotto with Kale and Tomatoes

Ingredients

• 1 Lemon
• 4 oz Grape Tomatoes
• 3 oz Lacinato Kale
• 2 Garlic Cloves
• 1 Yellow Onion
• 5 Thyme Sprigs
• 2 Chicken Breasts
• 5 oz Orzo Pasta
• 1 tsp. Gluten Free Minor’s
• Chicken Base
• ½ oz Butter
• 1 ½ oz Grated Parmesan Cheese
• Olive Oil
• Salt Pepper
• Thoroughly rinse produce and pat dry. Zest and halve lemon.

Instructions

1. 1

   Seared Chicken and: Parmesan Lemon Orzo With Garlic, Thyme, Kale, and Grape Tomatoes 4 oz. Grape Tomatoes 3 oz. Lacinato Kale 2 Chicken Breasts 5 oz. Orzo Pasta 1 tsp. Gluten Free Minor’s 1 ½ oz. Grated Parmesan Orzo is the Italian word for “barley”, which is why it’s cut to look like grains of barley. The small sized pasta is a natural substitute in rice dishes such as risotto.

2. 2

   Prepare the Ingredients: Mince zest. Halve tomatoes. Stem and coarsely chop kale. Mince garlic. Peel and cut onion into ¼” dice. Stem thyme, reserving a bit for garnish. Rinse chicken breasts and pat dry. No zester? No problem. Use your vegetable peeler to remove strips of zest and then mince.

3. 3

   Sear the Chicken: chicken with salt and pepper. Add 1 tsp. olive olive to pan. Add chicken and sear until browned, about 3-4 minutes. Flip chicken and reduce heat to medium-low. Cook 5-7 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Remove chicken from pan and set aside. Reserve pan for next step (no need to wipe clean).

4. 4

   Toast the Orzo: Heat pan used to sear chicken over medium heat. Add onions and a pinch of salt and pepper. Cook 4-5 minutes, or until onions are tender and slightly translucent. Add orzo, increase heat to medium-high, and toast orzo for 2 minutes while stirring constantly. Toasting the orzo gives it color and a nice nutty flavor.

5. 5

   Make the Orzo: Add 1 cup hot tap water, garlic, and chicken base to pan. Cook, stirring constantly, until liquid turns creamy, about 3-4 minutes. Repeat process of adding a cup of hot water and cooking until creamy 2 more times. Stirring constantly frees starches, which help thicken and make orzo creamy. Add ½ cup hot water and lemon zest and cook 2 minutes, until orzo is al dente or still slightly firm. Reduce heat to low. The entire process should take 15-20 minutes.

6. 6

   Finish the Orzo: Add kale, butter, thyme, Parmesan cheese, juice from half of the lemon, and tomatoes to pan and stir gently until kale wilts, 1-2 minutes. Season to taste with salt and pepper. Add chicken to pan before serving and heat through.The consistency of orzo should resemble creamy risotto. If it is a little bit too thick, add a tablespoon or two of water or juice from the other half of the lemon. If it is a little thin or watery, allow it to sit for about two minutes. The orzo will continue to absorb liquid, so serve immediately when you have achieved desired consistency.

7. 7

   Plate the Dish: Slice chicken. Divide orzo between two shallow bowls and place chicken on top. Garnish with reserved thyme leaves.

8. 8

   Mince zest. Halve tomatoes. Stem and coarsely chop kale.