Family Meal Kit
One-Pot Greek-Style Chicken Orzo
with zucchini and tzatziki
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
- Mediterranean
Chef
Tom Scodari
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. Diced Boneless Skinless Chicken Breasts
- 2 Zucchini
- 8 oz. Grape Tomatoes
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8 oz. Orzo Pasta
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4 oz. Tzatziki Cup
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1 oz. Crumbled Feta Cheese
- 4 tsp. Chicken Broth Concentrate
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¾ oz. Roasted Garlic & Herb Butter
- 1½ tsp. Garlic Salt
- 2 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) oOArBJ3y
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Calories520
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Carbohydrates50g
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Net Carbs45g
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Fat17g
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Protein43g
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Sodium1980mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large 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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Quarter tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.
Trim zucchini ends, quarter, and cut into 1/4" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.Pat chicken dry and season all over with 1/4 tsp. salt and a pinch of pepper. -
2 Cook the Zucchini
Place a large pot over medium-high heat and add 2 tsp. olive oil.
Add zucchini to hot pot. Stir occasionally until lightly browned and tender, 4-5 minutes.Remove from burner. Transfer zucchini to a plate and set aside. Reserve pot; no need to wipe clean. -
3 Cook the Chicken
Return pot used to cook zucchini to medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pot and stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer chicken to another plate and set aside. Keep pot over medium-high heat. -
4 Start the Orzo
Add orzo, tomatoes, chicken base, garlic salt, chimichurri seasoning, and 2 1/2 cups water to hot pot. Bring to a simmer.
Once simmering, stir occasionally until orzo is al dente, 8-10 minutes. -
5 Finish Orzo and Finish Dish
Once cool enough to handle, transfer cooked chicken to a clean cutting board. Coarsely chop.
Add chicken, zucchini, and butter to hot pot with orzo. Stir often until butter is melted and chicken and zucchini are heated through, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping orzo with tzatziki and cheese. Bon appétit!
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