HoneyNut Squash Orzo Rizotto with Chicken Breast

38 steps

Updated at: Sat, 14 Dec 2024 12:29:33 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories874 kcal (44%)

Total Fat36.4 g (52%)

Carbs90 g (35%)

Sugars16.7 g (19%)

Protein52.7 g (105%)

Sodium1440.2 mg (72%)

Fiber17.3 g (62%)

% Daily Values based on a 2,000 calorie diet

Instructions

PREP:

Step 1

Peel and Cube up the Honeynut Squash

Step 2

Dice up the Shallots

Step 3

Dice up the Garlic

Step 4

Roll and Cut up the Kale into small strips

Step 5

Cut up the Apple "julienne style" into strips

COOK CHICKEN:

Step 6

Season chicken breast(s) by sprinkling with coarse sea salt and white pepper

Step 7

Brown chicken breast(s) in a pan with 2 tablespoons of Olive Oil and 1 tablespoon of salted butter (3 minutes each side) on Medium-High Heat.

Step 8

Add another tablespoon of butter to the pan, as well as the rosemary, sage, and garlic.

Step 9

Use a spoon to baste the chicken breast(s) with the liquid for another 2 minutes

Step 10

Remove the chicken breast(s) to a plate and tent with foil

CHICKEN PLATE SAUCE:

Step 11

Remove the rosemary and sage from the pan

Step 12

Cut up rind from the squash and add to pan

Step 13

Add 1/4 cup of white wine and cook on medium heat for 3-4 minutes

Step 14

Pour out contents of pan into a glass bowl

SQUASH AND ORZO:

Step 15

Melt and Brown a stick of unsalted butter in a 4 qt pot

Step 16

Add butternut squash and cook on medium-heat until slightly browned

Step 17

Then add shallots, sweet onion, garlic, orzo, tumeric, and chicken stock to pot

Step 18

Heat to boiling and then add 1/2 of the parmesan rind

Step 19

Add 1/2 teaspoon of salt, 1 teaspoon of dried parsley, and 1/4 teaspoon of Cumin to mixture

Step 20

Stir and then reduce to a simmer.

Step 21

Let cook for 4 minutes and then add grated parmesan

Step 22

Cook for another 4 minutes

Step 23

Add fresh chopped parsely and let cook for 2 more minutes

SALAD:

Step 24

Add shredded Kale and Apple strips to a mixing bowl

Step 25

Squeeze half lemon over salad

Step 26

Sprinkle 1/4 teaspoon of salt over salad

Step 27

Sprinkle 1/4 teaspoon of pepper over salad

Step 28

Drizzle 1/2 tablespoon of olive oil over salad

Step 29

Toast pumpkin seeds in a pan for about 3-4 minutes on medium heat

Step 30

Sprinkle 1/4 cup of toasted pumpkin seeds into salad

Step 31

Toss salad by hand until thoroughly mixed

SERVE:

Step 32

Slice chicken breast(s) into 1/2 inch thick slices

Step 33

In one plate, add 2-3 large spoonfuls of orzo mixture and spread out on plate

Step 34

Place 3-4 chicken slices on top of orzo

Step 35

Drizzle with browned mixture from glass bowl

Step 36

Garnish with fresh chopped or dried parsley

Step 37

On a second plate, add salad from mixing bowl and top with freshly grated parmesan

Step 38

ENJOY!

Notes

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Kurt Stoll· last month

The perfect fall dish! Make sure to garnish with a sprig of rosemary and some caramelized toasted pumpkin seeds!