All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Orzo is that magic in-between food; it's pasta that seems like rice, and has a soft texture and subtle flavor that can't be beat. It brings its best for this lemon chicken meal, a classic Greek inspiration with fresh tomatoes and spinach. Meet orzo, neither pasta, nor rice, but the best of both worlds.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Customize It Instructions
If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” pieces. Follow same instructions as diced chicken breasts.
If using shrimp, follow same instructions as chicken in Step 2 cooking undisturbed until shrimp reaches minimum internal temperature, 2-3 minutes per side.
If using flank steak, separate flank steak into a single layer and pat dry. Follow same instructions as chicken in Step 2, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
If using salmon fillets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 2, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side. Serve alongside orzo.
Cook the Orzo
Once water is boiling, add orzo and cook until al dente, 4-5 minutes.
Drain orzo in a wire-mesh strainer and set aside.
While orzo cooks, cook chicken.
Cook the Chicken
Pat diced chicken dry.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add diced chicken to hot pan. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
While chicken cooks, prepare ingredients.
Prepare Ingredients and Start Sauce
Core tomato and cut into ½" dice.
Peel and halve shallot. Slice thinly.
Stir shallot, tomato, and spinach (in batches, if necessary) into hot pan. Stir occasionally until wilted, 5-6 minutes.
Finish Sauce and Finish Dish
Stir cream base, chicken broth concentrate, and lemon juice into hot pan. Bring to a simmer.
Once simmering, stir in orzo until heated through, 2-3 minutes.
Remove from burner. Stir in garlic salt.
Plate dish as pictured on front of card, garnishing with Parmesan. Bon appétit!
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