Recipe Ingredients
For the Chicken:
- 1 1/2 lb Tyson Boneless Skinless Chicken Thighs, Frozen/Uncooked
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 1/2 tablespoons maple syrup
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/4 tsp black pepper
For the Orzo:
- 1 tablespoon olive oil or butter
- 1 onion, diced
- 2 cups diced butternut squash
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 pinch red pepper flakes
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup orzo
- 2 cups chicken stock
- 3 cups chopped kale
- 1/4 cup Parmesan cheese
- 1/4 cup heavy cream (optional, for extra creaminess)
Recipe Directions
- Toss chicken with olive oil, balsamic, maple, Italian seasoning, red pepper flakes, salt, and pepper. Air-fry at 400°F for 15 min, flipping halfway, until caramelized and 165°F inside.
- Sauté onion and squash in a pan with olive oil for 5–7 minutes, until golden.
- Add garlic, thyme, and a pinch of red pepper flakes, and stir for about 30 seconds.
- Add orzo and toast for 1 minute.
- Pour in stock, and simmer 8–10 minutes until tender and creamy.
- Stir in kale, Parmesan, and cream. Cook 1–2 minutes until silky.
- Spoon the orzo into bowls, top with chicken, and drizzle any pan juices or balsamic glaze. Finish with more Parmesan and a crack of black pepper. Enjoy!
