Butternut Squash and Kale Orzo "Risotto" with Dijon Herb Chicken
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For me, this is the perfect fall weeknight dinner. Everything happens stove top in two different pans and finishes at the same time. You'll start by prepping the marinade for the chicken and letting the chicken sit in the marinade for 15 minutes or so while you prep the orzo and get that started on the stove. Then you'll sear the chicken in a hot cast iron (or other kind of) skillet while the orzo finishes. Make sure you let the chicken rest for a few minutes before slicing it - this will help keep it juicy.
The orzo itself is so delicious and hearty, and packed with healthy vegetables. You'll start by sautéing some red onion, then adding cubed butternut squash & thyme. The kale gets added towards the end so it just wilts in the simmering orzo. The key to the orzo is to cut the squash in pretty small pieces - it will help it cook faster, and to cook it over pretty high heat so it gets a little browned and caramelized in spots. Unlike traditional risotto, orzo does not require constant stirring or attention. I use chicken stock here but you can absolutely sub in vegetable stock if you want to keep it vegetarian!