Family Meal Kit
One-Pan Chicken Cutlet with Feta Crema
and spinach orzo
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesOver 30g protein
Chef
Laura Alpern
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
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12 oz. Orzo Pasta
- 1 Lemon
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4 oz. Sour Cream
- 4 oz. Baby Spinach
- 4 Green Onions
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1 oz. Crumbled Feta Cheese
- 4 tsp. Chicken Broth Concentrate
- ¾ oz. Dijon Mustard
- 1 tsp. Potato Spice 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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Calories610
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Carbohydrates66g
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Net Carbs61g
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Fat18g
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Protein48g
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Sodium1630mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 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
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1 Prepare the Ingredients
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Coarsely chop spinach.Trim and thinly slice green onions, keeping white and green portions separate. -
2 Cook the Chicken
Pat chicken dry and season both sides with potato spice seasoning.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner. Transfer to a plate and tent with foil. Return pan to medium heat; no need to wipe clean. -
3 Cook the Spinach Orzo
Add 2 tsp. olive oil, white portions of green onions, and a pinch of salt to hot pan used to cook chicken. Stir occasionally until softened 30-60 seconds.
Add 3 cups water, chicken base, 1/4 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer.Once simmering, add orzo. Stir often until liquid is mostly evaporated and orzo is tender, 10-12 minutes.Add spinach and mustard. Stir occasionally until spinach is wilted, 2-3 minutes.Top orzo with chicken. Cover and cook until warmed through, 1-2 minutes.Remove from burner.While orzo cooks, continue recipe. -
4 Make the Feta Crema
In a mixing bowl, combine cheese, sour cream, 1 tsp. lemon juice (to taste; add more if desired), and a pinch of salt. Stir vigorously to combine. Set aside.
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5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with feta crema and green portions of green onions. Squeeze lemon wedges over dish to taste. Bon appétit!
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