Meal Kit

One Pan Greek Chicken Orzo

with spinach and feta

Prep & Cook Time: 60+ min.

Cook Within: 5 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 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)

  • Info
    6 oz. Orzo Pasta
  • 2 Dill Sprigs
  • 5 oz. Baby Spinach
  • Info
    1 oz. Feta Cheese Crumbles
  • 1 Lemon
  • Info
    4 tsp. Chicken Demi-Glace Concentrate
  • Info
    1 oz. Crispy Red Peppers
  • Info
    ⅗ oz. Butter
  • 14 oz. Diced Chicken Thighs

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
    767
  • Carbohydrates
    80g
  • Fat
    29g
  • Protein
    56g
  • Sodium
    1605mg

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
  1. 1

    Prep

    Mince dill leaves and stems Zest lemon, halve and juice Pat chicken thighs dry, and season with ¼ tsp salt and a pinch of pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.

  2. 2

    Cook chicken

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Season with ¼ tsp salt and a pinch of pepper. Remove to plate and reserve pan. No need to wipe out pan.

  3. 3

    Cook Orzo

    Return pan from cooking chicken to high heat. Add the orzo, 3 cups water, chicken demi, 1 tsp. lemon zest, ¼ tsp salt and a pinch of pepper. Once water is boiling, add pasta and cook until al dente, 4-5 minutes.

  4. 4

    Finish Orzo

    Stir in chicken and spinach and cook until spinach is wilted, 1-2 minutes. Remove from heat. Stir in 1 Tbsp lemon juice, butter, ¼ tsp salt and ¼ tsp pepper.

  5. 5

    Plate

    Plate with dill and feta

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