Lemon Chicken and Spinach Orzo with Parmesan

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
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.

In Your Box (serves 2)

  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • Info
    4 fl. oz. Cream Sauce Base
  • Info
    6 oz. Orzo Pasta
  • 5 oz. Baby Spinach
  • 1 Roma Tomato
  • 1 Shallot
  • Info
    ½ oz. Grated Parmesan
  • 2 tsp. Chicken Broth Concentrate
  • 0.42 oz. Lemon Juice
  • ½ tsp. Garlic Salt
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Medium Pot
  • 1 Wire-Mesh Strainer

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

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.

  1. 1

    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.

  2. 2

    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.

  3. 3

    Prepare Ingredients and Start Sauce

    Core tomato and cut into 1/2" 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.

  4. 4

    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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