2-Serving
Za'atar Chicken and Beet Orzotto
with spinach and goat cheese
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat, Sesame
- Fiber-Rich
- Protein-Packed
Chef
Hannah Fenton
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Red Beet
- 4 oz. Orzo Pasta
- 2 oz. Baby Spinach
- 1 oz. Goat Cheese
- 1 oz. Creme Fraiche
- ¾ oz. Roasted Garlic & Herb Butter
- ½ tsp. Za'atar Seasoning
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)
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Calories660
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Carbohydrates53g
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Net Carbs47g
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Fat27g
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Protein51g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Medium Pot
- 1 Plate
- 1 Peeler
- 1 Colander/Strainer
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
Customize It Instructions
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If using antibiotic free chicken, follow same instructions.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Coarsely chop spinach.
Peel, trim, and cut beets into 1/4" pieces. Beets are delicious, but tend to stain. Save beets for the end when preparing ingredients, and clean your cutting board after preparing.Pat chicken dry. Season both sides with za'atar seasoning and 1/4 tsp. salt. -
2 Roast the Beets
Place beets on prepared baking sheet and toss with 1 tsp. olive oil and 1/4 tsp. salt. Spread into a single layer.
Roast in hot oven until fork-tender, 18-22 minutes.Carefully remove from oven.While beets roast, continue recipe. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate and tent with foil.While chicken cooks, continue with recipe. -
4 Cook the Orzo
Bring a medium pot with 6 cups water to a boil.
Once boiling, add orzo and cook until al dente, 4-5 minutes.Remove from burner. Reserve 1 cup orzo cooking water and set aside. Drain orzo in a colander/strainer and return to pot. -
5 Finish Orzo and Finish Dish
Stir spinach and 1/3 reserved orzo cooking water into pot with orzo until combined.
Add softened butter, softened creme fraiche, beets, and 1/4 tsp. salt. Stir occasionally until butter is melted and combined.If too thick, add additional reserved orzo cooking water, 1 Tbsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, topping orzo with cheese. Slice chicken, if desired. Bon appétit!
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