Meal Prep Instructions

Marinate chicken

• in a small bowl mix together 2 tsp salt, 2 tsp oregano, 2 tsp thyme , 2 tbsp dijon, 1 lemon, 2 tbsp olive oil, then add to a large reusable food storage bag with 4 chicken breasts and make sure everything is well coated. Refrigerate for up to 2 days.

Prep Produce and Cheese

• Chop 1 yellow onion, mince 2 garlic cloves, de-stem and roughly chop 1 kale bunch1 asparagus bunch into 1 inch pieces. Store in divided storage container or separate containers
• Shred 1/2 cup parmesan cheese and store in small food storage container

Meal Assembly Instructions

Sear chicken

• Heat a large cast iron skillet over medium high heat and add prepped chicken once hot. Sear each side until a golden crust forms but inside doesn't need to be cooked. Remove chicken from skillet.

Make broth

• Lower heat to medium low, add 3 tbsp butter, prepped onion/garlic + prepped asparagus and kale. Cook until fragrant and softened, about 3 min. Add 1 cup orzo and toast slightly for 2 min.
• Add 1/2 cup dry white wine to deglaze and scrap all the bits off the bottom of the pan. Once liquid reduces slightly after a couple minutes, add juice from one lemon, 2 cups broth, 1/4 cup heavy cream, 1/2 cup parmesan cheese and stir until well combined.
• Add chicken back into skillet making sure they are covered at least half way with the broth. You can cut them in half if they are too big.
• Simmer uncovered, stirring every once in awhile for an even cook for about 10 min until pasta is softened and sauce has thickened. It should feel creamy, not dry or soupy.
• Remove from heat, finish with optional cheese and lemon zest, enjoy!