Harissa-Maple Chicken & Orzo Salad with Carrots & Salsa Verde

Step 1

1 Prepare the ingredients & make the sauce: Fill a medium pot with salted water; cover and heat to boiling on high. Wash, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion. In a bowl, whisk together the harissa paste and maple syrup.

Step 2

2 Cook the pasta: Add the pasta to the pot of boiling water. Cook, uncovered, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Step 3

3 Cook the chicken: While the pasta cooks, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the za’atar. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. * An instant-read thermometer should register 165°F for chicken.

Step 4

4 Cook the vegetables: In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat.

Step 5

5 Finish the pasta & serve your dish: To the pot of cooked pasta, add the cooked vegetables and salsa verde; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked chicken and sauce. Enjoy!

Step 6

6 Make ahead modifications: Prepare as directed, except rinse the cooked pasta under cold water at the end of Step 2. If desired, slice the cooked chicken crosswise. Transfer the finished pasta to an airtight container; top with the cooked chicken and sauce. Cool, uncovered, then cover and refrigerate. Serve as directed. Enjoy!

Step 7

1 Prepare the ingredients & make the sauce: Fill a medium pot with salted water; cover and heat to boiling on high. Wash, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion. In a bowl, whisk together the harissa paste and maple syrup.

Step 8

2 Cook the pasta: Add the pasta to the pot of boiling water. Cook, uncovered, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Step 9

3 Cook the chicken: While the pasta cooks, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the za’atar. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. * An instant-read thermometer should register 165°F for chicken.

Step 10

4 Cook the vegetables: In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat.

Step 11

5 Finish the pasta & serve your dish: To the pot of cooked pasta, add the cooked vegetables and salsa verde; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked chicken and sauce. Enjoy!

Step 12

6 Make ahead modifications: Prepare as directed, except rinse the cooked pasta under cold water at the end of Step 2. If desired, slice the cooked chicken crosswise. Transfer the finished pasta to an airtight container; top with the cooked chicken and sauce. Cool, uncovered, then cover and refrigerate. Serve as directed. Enjoy!