Oven-Ready
Greek Chicken with Feta Orzo
easy prep & pan included
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Rachel Post
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
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8 oz. Fully Cooked Orzo
- 2 oz. Roasted Red Peppers
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2 oz. Tzatziki Dip
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1½ fl. oz. Italian Romano Dressing
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1 oz. Crumbled Feta Cheese
- 0.14 oz. Lemon Juice
- ½ tsp. Garlic Pepper
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) n3voLMPe
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Calories680
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Carbohydrates29g
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Net Carbs27g
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Fat35g
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Protein48g
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Sodium1660mg
Recipe Steps
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 start chicken
Preheat oven to 425 degrees. Prepare provided tray with pan spray. Pat chicken dry and season the top with garlic pepper in a single layer. Lay chicken seasoning side up tray. Drizzle with 1 tsp olive oil and back in hot oven for 15 min.
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2 add orzo
Carefully remove hot tray from oven and move chicken to 1 side. Add orzo top with roasted red peppers and feta drizzle with 1 tsp oil, 1/4 tsp salt and pinch of pepper.
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3 finish dish
Bake in hot oven until chicken is 165 degrees, 10-12 min. Carefully remove from hot oven. Top chicken with tzataziki sauce. Drizzle lemon juice and romano dressing over orzo, stir to combine. Bon Appetit!
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