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
Cheesy, lemony, rich, briny, meaty… don't beware Greeks bearing dinner! This one pan wonder is just about the easiest thing we've ever given you, and it has all the amazing flavors of this classic Mediterranean cuisine, and their amazing pasta-doing-business-as-rice, orzo. Throw it all together and dine with ease and amazement.
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
Large 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 thighs.
If using ground beef, follow same instructions as chicken in Step 2, breaking up until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.
If using flank steak, separate 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 shrimp, pat dry. Follow same instructions as chicken in Step 2, cooking until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side.
Prepare the Ingredients
Mince dill, leaves and stems.
Zest lemon, halve, and juice.
Pat chicken thighs dry, and season all over with ¼ tsp. salt and a pinch of pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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.
Start the Orzo
Add 2½ cups water, chicken demi-glace, 1 tsp. lemon zest, ¼ 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 ¼ cup water.
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, ¼ tsp. salt, and ¼ tsp. pepper until melted and combined.
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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