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+---
+
+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