Meal Kit
One-Pan Greek-Style Chicken Thigh Orzo
with spinach and feta
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Nigel Palmer
In Your Box (serves 2)
- 14 oz. Diced Chicken Thighs
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6 oz. Orzo Pasta
- 5 oz. Baby Spinach
- 1 Lemon
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1 oz. Feta Cheese Crumbles
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1 oz. Crispy Red Peppers
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4 tsp. Chicken Demi-Glace Concentrate
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⅗ oz. Butter
- 2 Dill Sprigs
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) N3DNvbqj
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Calories750
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Carbohydrates80g
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Net Carbs75g
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Fat27g
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Protein56g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
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 Prepare the Ingredients
Mince dill, leaves and stems.
Zest lemon, halve, and juice.Pat chicken thighs dry, and season all over with 1/4 tsp. salt and a pinch of pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
2 Cook the Chicken
Place a large 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.Remove chicken to a plate. Keep pan on burner and raise heat to medium-high. -
3 Start the Orzo
Add 21/2 cups water, chicken demi-glace, 1 tsp. lemon zest, 1/4 tsp. salt, and a pinch of pepper to hot pan. Bring to a boil.
Once boiling, add orzo. Stir occasionally until tender and water is almost completely evaporated, 12-15 minutes.If water evaporates before orzo is tender, add another 1/4 cup water. -
4 Finish the Orzo
Stir chicken and spinach into hot pan. Cook until spinach is wilted, 1-2 minutes.
Remove from burner. Stir in 1 Tbsp lemon juice, butter, 1/4 tsp. salt, and 1/4 tsp. pepper until melted and combined. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken and orzo with feta, crispy red peppers, and dill. Bon appétit!
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