Arugula Pesto Chicken with Pecans & Roasted Butternut

Step 1

Preheat oven to 375°

Step 2

Chop sage

Step 3

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

Step 4

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

Step 5

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

Step 6

In a sauté pan, heat 1 tablespoon oil over medium

Step 7

Pat chicken dry then season with salt & pepper

Step 8

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

Step 9

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

Step 10

Zest and juice lemon(s), keeping separate

Step 11

Trim roots from arugula, if any

Step 12

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

Step 13

Crumble goat cheese

Step 14

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

Step 15

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