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Greek-Style Chicken
with orzo salad
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Rachel Post
Oh give me the classic Greek food and flavor: the salty feta, the cool-as-a-cucumber tzatziki (literally!), the not-rice not-pasta orzo, the liberal use of lemon. There's nothing like 'em, and they're all showcased here. It's like Homer and Socrates had a meal kit company. (Not so; there was only dial-up back in Ancient Greece.)
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
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10 oz. Fully Cooked Orzo
- 1 Lemon
- 4 oz. Grape Tomatoes
- 2 oz. Baby Spinach
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2 oz. Tzatziki Dip
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1½ oz. Greek Feta Dressing
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½ oz. Crumbled Feta Cheese
- 1 tsp. Chimichurri 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) BqB6L9qm
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Calories700
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Carbohydrates38g
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Net Carbs34g
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Fat33g
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Protein47g
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Sodium1530mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Mixing Bowls
- 1 Medium 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
Customize It Instructions
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If using pork chops, follow same instructions as chicken in Steps 1 and 2, searing until pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.
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If using filets mignon, follow same instructions as chicken in Steps 1 and 2, searing until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes.
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If using NY strip steak, follow same instructions as chicken in Steps 1 and 2, searing until steaks reach desired doneness, or 7-10 minutes per side for medium/medium-well. Rest, 3 minutes.
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Protein thickness can vary; if you receive a thinner cut, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Halve tomatoes
Halve lemon. Juice one half and cut the other half into wedges.Combine orzo and dressing in a large mixing bowl. Set aside.Pat chicken dry, and season both sides with chimichurri seasoning and a pinch of salt. -
2 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove chicken to a plate and tent with foil. Keep pan over medium heat. -
3 Cook the Tomatoes and Spinach
Add tomatoes to hot pan and stir occasionally until they begin to release their juices, 3-4 minutes
Add spinach. Stir until spinach wilts, 1-2 minutes.Remove from burner. -
4 Finish Salad, Make Sauce, and Finish Dish
Transfer tomatoes and spinach to bowl with orzo and add 1/4 tsp. salt. Stir until combined.
In another mixing bowl, combine tzatziki and 2 tsp. lemon juice.Plate dish as pictured on front of card, topping chicken with sauce and orzo salad with cheese. Squeeze lemon wedges over to taste. Bon appétit!
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