Meal Kit

One-Pan Greek-Style Chicken Thigh Orzo

with spinach and feta

Prep & Cook Time: 45-55 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)

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

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
    747
  • Carbohydrates
    80g
  • Fat
    27g
  • Protein
    56g
  • Sodium
    1607mg

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
  1. 1

    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.

  2. 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. 3

    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.

  4. 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, ¼ tsp. salt, and ¼ tsp. pepper until melted and combined.

  5. 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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