Creamy Chicken Orzo

Name: Creamy Chicken Orzo with Butternut Squash and Kale
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Butternut squash; 10 Grams of Fresh thyme; 1 Tbsp of Olive oil; 5 Grams of Potato Seasoning; 300 Grams of Chicken breast; 1 Tbsp of Olive oil; 2 Grams of Smoked sea salt; 2 Grams of Smoked paprika powder; 10 Grams of Butter; 100 Grams of Kale; 125 Grams of Orzo; 400 ML of Water; 1 Piece of Chicken stock cube; 4 Grams of Garlic onion powder; 100 ML of Cooking cream; 2 Grams of Chilli flakes

with Butternut Squash and Kale

Wholesome and warming!

382 Reviews

Cals 736 · Prot 49 · Carbs 90 · Fat 21

Family Friendly

45 min

Creamy Chicken Orzo with Butternut Squash and Kale

Wholesome and warming!

382 Reviews

Cals 736 · Prot 49 · Carbs 90 · Fat 21

Family Friendly

Ingredients

Butternut

Butternut squash

600 Grams

Fresh thyme

10 Grams

Olive oil

0.5 Tbsp

Potato Seasoning

5 Grams

Chicken

Chicken breast

300 Grams

Olive oil

0.5 Tbsp

Smoked sea salt

2 Grams

Smoked paprika powder

2 Grams

Orzo

Butter 4*

10 Grams

Kale

100 Grams

Orzo 9*10*11*

125 Grams

Water

400 ML

Chicken stock cube 4*5*9*15*

1 Piece

Garlic onion powder

4 Grams

Cooking cream 4*

100 ML

Chilli flakes

2 Grams

Allergens

*4 Milk, *9 Soya, *10 Wheat, *11 Gluten, *5 Eggs, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3065 / 736
Fats (g)	20.8
of which saturated (g)	12.9
Carbohydrates (g)	90
of which sugars (g)	11.3
Fibers (g)	11.6
Proteins (g)	48.7
Salt (g)	3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 210°/190°C fan.
Peel and deseed the butternut squash.
Cut the squash into bite-sized pieces.
Pick the thyme, saving some stems whole.
Trim and roughly chop the kale.

2 Bake squash

Add the squash to a lined baking tray.
Drizzle the squash with oil and sprinkle with the vegetable seasoning and thyme (saving some for garnish).
Mix to coat the squash fully in the seasoning.
Bake in the oven for 10 min.

3 Bake chicken

Pat dry the chicken breasts. Drizzle with a small amount of oil.
Sprinkle over the smoked salt and smoked paprika.
Add the chicken to the same baking tray as the squash.
Bake the squash and chicken for a further 18-20 min, or until the chicken is fully cooked and the squash is tender.
Once cooked, remove from the oven.
Set aside.

4 Cook orzo

Heat a non-stick frying pan over a medium-high heat with the butter.
Once hot, add the orzo.
Fry for 2-3 min until slightly golden.
Add the measured water and 0.5 stock cube.
Mix well. Bring to a boil.
Once boiling, lower the heat.
Simmer the orzo for 8-10 min (stirring regularly).

5 Finish orzo

When the orzo is tender, add the kale to the pan.
Mix through, and cook for 2-3 min.
When the kale has wilted, add the baked squash, cream, garlic onion powder and a pinch of chilli flakes (spicy!).
Cook for a further 2-3 min, until the squash has warmed through and the sauce has thickened.