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Seared Chicken Breasts over Cacio e Pepe Orzotto

with Arugula Salad

Cooking time

25 minutes




830 /serving

“Cacio e pepe” is Italian for cheese and pepper—a pairing whose deliciousness the whole world agrees upon. The duo will flavour a bed of decadent cheesy orzotto (like risotto but made with orzo), which you’ll top with tender seared chicken breasts spiced simply with an Italian-inspired mix we designed to bring out the best of the poultry’s natural qualities. On the side, you’ll serve a crunchy, refreshing (and mighty handsome, if we say so ourselves) salad dressed with a tangy balsamic vinaigrette.

We will send you:

  • 2 Chicken breasts
  • 60g Radishes
  • 1 Bunch of parsley
  • 60g Baby arugula (or baby spinach)
  • 1 Garlic clove
  • 200g Nantes carrots
  • 142g Orzo
  • 30g Vegetable demi-glace
  • 15ml White balsamic vinegar
  • 25g Grana padano
  • 7.5g Italian-style spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Egg, Milk, Sulphites, Wheat

You will need:

Medium pot
Large pan
Olive oil
1 or 2 tbsp Butter
Salt & pepper
Total Fat
38 g
Saturated Fat
10 g
740 mg
Total Carbs
69 g
10 g
54 g
6 g
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Start the orzotto
Mince the garlic. In a medium pot, heat a drizzle of oil on medium. Add the orzo and garlic. Cook, stirring frequently, 1 to 2 min. until lightly toasted. Add the demi-glace and 2 ½ cups water (3 ½ cups for 4 portions); season with ½ the spice blend and S&P. Bring to a boil; reduce the heat and simmer, stirring occasionally, 10 to 12 min. (12 to 14 min. for 4 portions), until most of the liquid has been absorbed and the orzo is al dente (still slightly firm to the bite). Add the grana padano, 1 tsp pepper, 1 tbsp butter (double both for 4 portions); stir to combine.
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Cook the chicken
While the orzotto cooks, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a cutting board and let the chicken rest for 5 minutes before slicing it against the grain.
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Mise en place
While the chicken cooks, peel the carrots. Using your peeler, thinly slice the carrots into ribbons (or thinly slice into rounds, if you prefer). Thinly slice the radishes into rounds. Finely chop the parsley leaves and stems.
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Make the salad
In a large bowl, combine the balsamic vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the arugula, carrots, radishes and ½ the parsley. Toss well.
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Plate your dish
Divide the finished orzotto between your plates. Top with the chicken and garnish with the remaining parsley. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.