Emmanuel DuverneauPrint recipe

Cajun Chicken, Corn, and Asparagus Orzo

Cajun Chicken, Corn, and Asparagus Orzo Recipe: 4 cups orzo, cooked until al dente 1/2 red onion, finely chopped 2 cups arugula 1/2 cup feta cheese 1️⃣Asparagus: 1 bunch thick asparagus 2 tsp olive oil 1 tsp salt 1/4 tsp pepper -Preheat oven to 425°F. Trim the white ends of the asparagus. -Add asparagus to a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for 7-9 minutes. 2️⃣Corn: 1 (16oz) bag frozen corn 2 Tbsp olive oil 2 Tbsp butter 1/2 tsp salt salt and pepper to taste -Heat a skillet over medium-high heat. Add olive oil and butter and let melt. Add corn and cook for 2 minutes. Add salt and pepper and stir occasionally for another 8 minutes. Corn should be cooked through and brown. 3️⃣Cajun Chicken: 1 pound chicken breast 2 Tbsp Cajun seasoning 2 Tbsp olive oil 1/2 lemon, juiced -Add Cajun seasoning, olive oil, and lemon juice to a large bowl. Whisk to combine. Add chicken and fully coat. Let marinate for 20-15 minutes.In a skillet over medium-high heat. Cook for 5-7 minutes on each side until internal temperature reaches 165°F. 4️⃣Dressing 1 lemon, juiced 2 tsp Cajun seasoning 3/4 cup olive oil 1/2 tsp kosher salt 2 tsp honey 2 garlic cloves, grated 2 tsp Dijon mustard Add all ingredients to a bowl and mix until fully incorporated.