---

title: Arugula Pesto Chicken with Pecans & Roasted Butternut

servings: 2

prep_time: 25 minutes

time: 25 minutes

category: main course

tags:

  - chicken

  - garnish-and-gather

  - orzo

  - pesto

---


Preheat oven to 375°

Chop sage

On a sheet pan, combine butternut squash with 1 1/2 tablespoons oil, honey from honey sticks, sage, salt & pepper

Roast for 18-22 minutes, until tender, tossing halfway through

Bring a pot of salted water to a boil for the orzo

In a sauté pan, heat 1 tablespoon oil over medium

Pat chicken dry then season with salt & pepper

Add chicken to hot pan and cook 6-9 minutes per side, until cooked through, then remove from pan and keep warm

Add orzo to boiling water and cook 8-10 minutes, until tender, then drain

Zest and juice lemon(s), keeping separate

Trim roots from arugula, if any

In a food processor or blender, combine arugula, lemon juice, 3-4 tablespoons olive oil, parmesan, pecans, salt & pepper

Crumble goat cheese

Combine orzo with roasted squash, goat cheese, lemon zest, salt & pepper

Scoop orzo onto a plate and top with chicken. Drizzle arugula-pecan pesto over top