Chicken with Red Pepper Pesto

Place a wire roasting rack into a Suvie pan. Cut open packages with the chicken. Place the chicken breasts on the roasting rack set within the Suvie pan.

Run red pepper pesto under warm water to thaw. Squeeze an equal amount of red pepper pesto over each chicken breast. Place chicken in the top zone of Suvie.

Before opening, tap orzo blend and kale packages against the countertop to break up any large pieces. Add orzo blend and kale to a separate Suvie pan. Season with 1 tbsp olive oil, 1 tsp salt, and freshly ground black pepper (season with 2 tbsp olive oil and 2 tsp salt if cooking a 4 person serving). Place pan in the bottom zone of Suvie.

Input settings and cook now. Be sure to select "Yes" when asked if cooking from frozen. Bottom Zone: Roast at 325°F for 15 minutes for 2 people, or 20 minutes for 4. Top Zone: Roast at 350°F for 24 minutes for 2 people, or 34 minutes for 4.

Remove chicken from Suvie and transfer to a cutting board. Season vegetables to taste with salt and pepper and divide between plates. Cut chicken into slices and then divide between plates with extra red pepper pesto on the side.