Sweet Orange Chicken Over Kale
Prep Time: 10 min
Cook Time : 30 min
Serves: 4
NUTRITION FACTS, PER SERVING:
335 calories
12 g of fat
264 mg of sodium
INGREDIENTS: ** Items not included in kit
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3 teaspoons olive oil**
8 bone in chicken thighs
½ cup chopped onion
2 oranges - 1 juiced, and 1 cut into thin slices.
2 tablespoons honey
2 tablespoons mustard
1 garlic clove minced
9 oz. kale (about 2 bunches), trimmed and chopped
8 oz. baby portabella mushrooms, sliced
1 sweet red pepper, sliced
DIRECTIONS:
1. Preheat oven to 375 degrees.
2. Coat a baking dish with non-stick cooking spray. In a large skillet heat 2 teaspoons of olive oil. Sprinkle the
chicken with salt and pepper, add the chicken, skin side down into the hot oil, and cook over medium-high
heat. Cook for about 12 minutes until golden brown (6 minutes on each side).
3. Transfer the chicken to the baking dish and arrange in a single layer, skin side up.
4. Add onion to the skillet with the chicken drippings and cook over medium heat for 4-5 minutes, scraping the
browned bits from the bottom of the pan. Add the garlic and then immediately add the orange juice, honey
and mustard.
5. Place the orange slices on the chicken and pour the sauce over. Bake for about 30 minutes (until the chicken is
no longer pink).
6. Wipe the skillet and heat 1 teaspoon of olive oil over medium high heat. Rinse mushrooms and kale. Cut
stems off of kale and chop to 1– 1 1/2” pieces. Add the mushrooms and sauté for 4-5 minutes, and then add
the kale and peppers. Cook for about 10 minutes until the vegetables are soft.
Food provided in this meal kit may have come in contact with, or may contain peanuts, tree nuts, soy, milk, eggs, wheat, fish, or shellfish.
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Tilapia Piccata
Prep Time: 15 min
Cook Time : 20 min
Serves: 4
NUTRITION FACTS, PER SERVING:
461calories
24% of calories from fat
512 mg of sodium
INGREDIENTS: ** Items not included in kit
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8 ounces uncooked orzo (about 1 cup)
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3/4 cup grape tomatoes, halved
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1/2 teaspoon salt, divided
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3 tablespoons chopped fresh parsley **WASH BEFORE CHOPPING**
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1/4 teaspoon black pepper, divided
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3 tablespoons all-purpose flour
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4 (6-ounce) tilapia fillets
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3 tablespoons butter, divided
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1/4 cup chicken stock (White wine can be substituted)
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3 tablespoons fresh lemon juice
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1 tablespoon drained capers
DIRECTIONS:
1.
Cooking orzo: In a large saucepan bring 3 quarts of lightly salted water to a boil. Add 1 cup dried orzo to boiling water.
Boil for about 10 minutes or until it has a firm, chewy texture, stirring occasionally to prevent it from sticking together.
Drain water from orzo and stir in halved grape tomatoes, 1/4 teaspoon salt, 3 Tbsp. chopped parsley and 1/8 tsp. pepper.
Set aside and keep warm.
2.
Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and flour in a large shallow dish. Dredge fish in
flour mixture. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2
minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish
from pan; keep warm.
3.
Sauce: Add 1/4 cup chicken broth (You can substitute white wine for chicken broth), lemon juice, and capers to pan;
cook 30 seconds. Remove from heat. Add remaining 2 tablespoons butter to pan; stir until butter melts. Serve fish with
Food provided in this meal kit may have come in contact with, or may contain peanuts, tree nuts, soy, milk, eggs, wheat, fish, or shellfish.
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