Madrid Paprika Chicken

with tomato orzo and sliced almonds

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Tree Nuts

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Lemon
  • Info
    ½ oz. Sliced Almonds
  • 2 Zucchini
  • 3 fl. oz. White Cooking Wine
  • Info
    4 oz. Orzo Pasta
  • 1 tsp. Garlic Salt
  • 1 Shallot
  • 2 Roma Tomato
  • 1 tsp. Smoked Paprika
  • 16 oz. Bone-in Skin-On Chicken Breasts

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
    648
  • Carbohydrates
    60g
  • Fat
    27g
  • Protein
    36g
  • Sodium
    1677mg

Recipe Steps

  • 1

    cook orzo

    med pot, boiling water standard orzo cooking

  • 2

    Prep

    ½" dice zucchini ½" dice Roma mince garlic thinly slice shallot season chicken with pinch s+p

  • 3

    sear chicken

    cold oven safe pan, 2 tsp oil skin side down, medium high heat cook until skin is crispy, 3-5 minutes, flip and cook to minutes, remove to plate.

  • 4

    Finish chicken

    same pan add shallot cook 2 min add tomato, wine, ¼ cup water, garlic salt, paprika bring to boil, add chicken shin side up 450 oven, roast 15 min until 165

  • 5

    Finish orzo

    Large NS pan, med-high heat, 1 Tbsp oil cook zucchini until browned and slightly tender, 3-4 minutes add garlic, cook 30-90 sec add orzo, ¼ tsp salt, pinch pepper

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