Dill-Garlic Chicken
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Dill-Garlic Chicken

Dill-Garlic Chicken

with Creamy Veggie Orzo

Subtle and sweet dill flavours reign supreme in this recipe. Dill-Garlic Spice Blend coats the chicken breast before it is seared and roasted and then served atop luxurious green orzo laced with zucchini and tender spinach.


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

Preparation Time25 minutes
Cooking Time


serving amount

2 unit(s)

Chicken Breasts

170 g


(Contains Wheat)

1 unit(s)


56 g

Baby Spinach

43 g

Cream Cheese

(Contains Milk)

1 tsp

Dill-Garlic Spice Blend

¼ cup

Parmesan Cheese, grated

(Contains Milk)

2 unit(s)

Chicken Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories760 kcal
Fat24 g
Saturated Fat9 g
Carbohydrate81 g
Sugar12 g
Dietary Fiber7 g
Protein56 g
Cholesterol160 mg
Sodium1240 mg
Trans Fat0.5 g
Potassium1200 mg
Calcium300 mg
Iron4.5 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
Medium Pot
Paper Towel
Parchment Paper
Measuring Cups
Measuring Spoons
Medium Bowl


Cook chicken

Before starting, preheat oven to 425˚F.Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.Wash and dry all produce. Heat a large non-stick pan over medium-high heat.While pan heats, pat chicken dry with paper towels. Season with half the Dill-Garlic Spice Blend, salt and pepper.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.) Cook until golden, 1-2 min per side. Transfer to a parchment-lined baking sheet.Bake in the middle of the oven until cooked through, 12-14 min.**

Cook orzo

While chicken cooks, add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 3/4 cup (1 cup) pasta water, then drain and return orzo to the same pot, off heat.


Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moonsRoughly chop spinach.

Cook zucchini

Reheat the same pan (from step 2) over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 30 sec.Add zucchini. Season with salt and pepper. Cook, stirring often, until tender-crisp and golden, 2-3 min.While zucchini cooks, add cream cheese, broth concentrates, remaining Dill-Garlic Spice Blend and reserved pasta water to a medium bowl. Whisk until smooth.

Finish and serve

Add sauce mixture, orzo, spinach, Parmesan and any chicken juices from the baking sheet to the pan with zucchini. Season with salt and pepper, then stir to mix. Cook, stirring often, until spinach wilts and sauce is creamy and absorbed, 1-2 min. (TIP: For a lighter sauce consistency, add additional water, 1-2 tbsp at a time, if desired.)Thinly slice dill-garlic chicken.Divide orzo and chicken between bowls.