Express
Lemon Chicken Thigh and Spinach Orzo with Parmesan
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Sarah Thomsen
Orzo is that magic in-between food; it's pasta that seems like rice, and has a soft texture and subtle flavor that can't be beat. It brings its best for this lemon chicken meal, a classic Greek inspiration with fresh tomatoes and spinach. Meet orzo, neither pasta, nor rice, but the best of both worlds.
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
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6 oz. Orzo Pasta
- 5 oz. Baby Spinach
- 1 Roma Tomato
- 1 Shallot
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½ oz. Grated Parmesan
- 2 tsp. Chicken Broth Concentrate
- 0.42 oz. Lemon Juice
- ½ tsp. Garlic Salt
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) Wq4Y0ZO4
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Calories740
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Carbohydrates78g
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Net Carbs72g
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Fat25g
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Protein53g
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Sodium1700mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Medium Non-Stick Pan
- 1 Medium Pot
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 whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” pieces. Follow same instructions as diced chicken breasts.
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If using shrimp, follow same instructions as chicken in Step 2 cooking undisturbed until shrimp reaches minimum internal temperature, 2-3 minutes per side.
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If using flank steak, separate flank steak 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.
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If using salmon fillets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 2, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side. Serve alongside orzo.
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1 Cook the Orzo
Once water is boiling, add orzo and cook until al dente, 4-5 minutes.
Drain orzo in a wire-mesh strainer and set aside.While orzo cooks, cook chicken. -
2 Cook the Chicken
Pat diced chicken dry.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.Add diced chicken to hot pan. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.While chicken cooks, prepare ingredients. -
3 Prepare Ingredients and Start Sauce
Core tomato and cut into 1/2" dice.
Peel and halve shallot. Slice thinly.Stir shallot, tomato, and spinach (in batches, if necessary) into hot pan. Stir occasionally until wilted, 5-6 minutes. -
4 Finish Sauce and Finish Dish
Stir cream base, chicken broth concentrate, and lemon juice into hot pan. Bring to a simmer.
Once simmering, stir in orzo until heated through, 2-3 minutes.Remove from burner. Stir in garlic salt.Plate dish as pictured on front of card, garnishing with Parmesan. Bon appétit!
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