Dilly Chicken and Orzo

Meanwhile, on a clean cutting board, peel, then cut shallot into 1/4-inch pieces. Zest half the lemon, then cut into wedges (whole lemon for 4 ppl).Peel, then mince or grate garlic.Finely chop dill.

Heat the same pan (from step 1) over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened slightly, 1-2 min. Add garlic. Cook, stirring often, until fragrant, 30 sec. Sprinkle Cream Sauce Spice Blend into the pan, then stir until combined, 30 sec.

Stir orzo, broth concentrate, 2 1/2 cups water (5 cups for 4 ppl) and 1/4 tsp salt (dbl for 4 ppl) into the pan with aromatics. Bring to a simmer over high. Once simmering, reduce heat to medium. Cover and cook, stirring every 3-4 min, until orzo is tender, 12-14 min. (NOTE: If sauce reduces too much, add water, 2 tbsp at a time, to adjust to a looser consistency.)

Add chicken and any juices on the plate, spinach, half the feta, lemon zest and 1 tbsp dill to the pan with orzo. (NOTE: Reference dill guide.) Cook, stirring often, until spinach wilts, 1 min. Season with salt and pepper, to taste.