Pesto Roasted Chicken with Caprese Orzo

By Giant Eagle


Serves: 4
Prep Time: 10 min.
Cook Time: 25 min.


Preheat oven to 450°F. Shred the Muenster cheese.

Coat the chicken breasts with the pesto sauce and place on a non-stick or foil-lined sheet pan. Place in the oven and roast* about 20 minutes. Meanwhile, place the tomatoes on another non-stick or foil-lined sheet pan and toss with olive oil. Place in the oven and roast until they burst and shrivel a little, about 20 minutes.

While the chicken and tomatoes are cooking, place the orzo in a medium pot with 4 cups water. Bring to a boil, lower the heat and simmer, stirring often, until the orzo is tender, about 8 minutes. Add more water if the pasta gets too dry. Once cooked, add butter, Muenster cheese, and half the Parmesan cheese, stirring vigorously until smooth and creamy. Gently stir in the roasted tomatoes.

If desired, slice the chicken breasts. Divide the orzo between 4 plates and top with the chicken and sprinkle with the remaining Parmesan cheese.

*For food safety, cook chicken to an internal temperature of 165°F.

Approximate Nutritional Information (Per serving):

Calories 940, Fat 46g, Sat Fat 22g, Trans Fat 0g, Cholesterol 170mg, Sodium 750mg, Total Carbohydrate 70g, Fiber 5g, Sugars 7g, Protein 57g

ALLERGEN INFORMATION: Peanut-Free, Egg-Free, Soy-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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