Cozy Chicken and Pesto Orzo
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Cozy Chicken and Pesto Orzo

Cozy Chicken and Pesto Orzo

with Spinach and Peas

This drool-worthy orzo dish is creamy and luscious without being too heavy handed! It's made even more enticing with a hit of fragrant basil pesto bringing that herbaceous goodness we're looking for and green veggies bringing some balance. Lemon-pepper seasoned chicken is perfect to top it all off.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

1 tbsp

Lemon-Pepper Seasoning

170 g


(Contains Wheat)

56 g

Baby Spinach

¼ cup

Basil Pesto

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit(s)

Garlic, cloves

56 g

Green Peas

Not included in your delivery

0.13 tsp


0.13 tsp


½ tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories720 kcal
Fat27 g
Saturated Fat9 g
Carbohydrate72 g
Sugar4 g
Dietary Fiber7 g
Protein47 g
Cholesterol145 mg
Sodium890 mg
Trans Fat0.4 g
Potassium800 mg
Calcium250 mg
Iron5.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Measuring Spoons
Measuring Cups


Cook chicken

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and half the Lemon-Pepper Seasoning.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 1-2 min per side. Remove the pan from heat, then transfer chicken to a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 10-12 min.**


Meanwhile, peel, then mince or grate garlic.

Start  orzo

Reheat the same pan (from step 1) over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add orzo, garlic and remaining Lemon-Pepper Seasoning. Cook, stirring constantly, until fragrant, 30 sec. Add 2 1/4 cups (4 cups) water, then season with salt and pepper. Cover and bring to a boil over high.

Cook orzo and peas

Once boiling, reduce heat to medium. Cook covered, stirring occasionally, until orzo is halfway done, 7-8 min.Stir in peas. Uncover and cook, stirring occasionally, until orzo is tender and creamy, 7-9 min. (TIP: If liquid reduces too much, add more water, 1/4 cup at a time.)

Finish orzo

When orzo is tender, add spinach and three-quarters of the Parmesan. Cook, stirring often, until spinach wilts and Parmesan melts, 1 min. Remove the pan from heat. Stir in 3 tbsp (6 tbsp) pesto, then season with salt and pepper, to taste. Stir in any remaining pesto, if desired.

Finish and serve

Thinly slice chicken. Divide orzo between plates. Top with chicken.Sprinkle with remaining Parmesan.