Bavette Steak & Creamy Lemon Zucchini Orzo
with Green Olive Parsley Sauce
- Wheat
- Milk
Specifically designed to be gentle on the stomach and nutrient-dense to support your health goals while on GLP-1 medications, this Mediterranean one-pan wonder transforms orzo into a creamy, zucchini-studded delight! Golden chicken gets a zesty green olive and parsley pan sauce, while grated zucchini melts into silky orzo with cream cheese and lemon zest. Restaurant-worthy flavors ready in under 30 minutes that’ll have you saying “opa!” with every bite!
Ingredients
4 ounce
Orzo Pasta
(Contains: Wheat)
1 unit
Zucchini
10 ounce
Bavette Steak
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
1 unit
Lemon
½ tablespoon
Italian Seasoning
¼ ounce
Parsley
1 teaspoon
Garlic Powder
1 unit
Green Olives
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a medium pot of salted water to a boil. Wash and dry produce.
Trim zucchini, then grate on the largest holes of a box grater. Zest and quarter lemon. Roughly chop olives. Roughly chop parsley.
Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve ¼ cup pasta cooking water (½ cup for 4 servings), then drain and rinse under cold water for at least 30 seconds. Wipe out pot.
In pot used for orzo, heat a drizzle of olive oil over medium heat. Add zucchini; season with salt and pepper. Cook, stirring, until tender, 2-3 minutes.
Add drained orzo, lemon zest, cream cheese, half the garlic powder, and reserved pasta cooking water.
Turn off heat; stir to combine. Season with salt and pepper. Set aside.
Meanwhile, pat chicken* dry with paper towels; season all over with half the Italian Seasoning (all for 4 servings), salt, and pepper.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: If chicken is browning too quickly, lower heat and cover.
Turn off heat; transfer chicken to a cutting board. Wipe out pan.
In pan used for chicken, heat a drizzle of olive oil over medium-high heat. Add olives and cook, stirring, until fragrant, 30-60 seconds. Stir in parsley, stock concentrate, remaining garlic powder, and ⅓ cup water (½ cup for 4 servings). Cook until reduced by half, 30-60 seconds.
Turn off heat; stir in a squeeze of lemon juice (big squeeze for 4). TIP: For more lemon flavor, squeeze in juice from an additional lemon wedge.
Slice chicken crosswise.
Divide orzo between plates; top with chicken. Spoon pan sauce over chicken and serve.
