Dilly Chicken Breasts and Tomato Orzo

Name: Dilly Chicken Breasts and Tomato Orzo with Spinach and Feta
Total time: 25 min
Yield: 2
Cuisine: Greek
Ingredients: 2 unit(s) Chicken Breasts; 1 tsp Dill-Garlic Spice Blend; 170 g Orzo; 4 tbsp Tomato Sauce Base; ½ unit(s) Yellow Onion; 56 g Baby Spinach; ¼ cup Feta Cheese, crumbled; ½ tbsp Chicken Stock Powder; ½ tbsp Oil*; 2 tbsp Butter*; ¼ tsp Salt*; 0.13 tsp Pepper*

with Spinach and Feta

Get Up To 20 Free Meals + Free Sides for Life

Tomatoey orzo, with a hint of dill, spinach and onions are a perfect bed for dill and garlic pan-seared chicken. A sprinkle of feta tops the dish!

Tags:

Quick

Allergens:

Schwefeldioxide und Sulfite

•Hvede

•Milk

•Soja

The quantities provided above are averages only.

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

Preparation Time25 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

1 tsp

Dill-Garlic Spice Blend

170 g

Orzo

4 tbsp

Tomato Sauce Base

½ unit(s)

Yellow Onion

56 g

Baby Spinach

¼ cup

Feta Cheese, crumbled

½ tbsp

Chicken Stock Powder

Not included in your delivery

½ tbsp

Oil*

2 tbsp

Butter*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories730 kcal

Fat25 g

Saturated Fat11 g

Carbohydrate73 g

Sugar5 g

Dietary Fiber6 g

Protein53 g

Cholesterol165 mg

Sodium970 mg

Trans Fat0.5 g

Potassium1150 mg

Calcium125 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.

Utensils

•Strainer

•Large Pot

•Measuring Spoons

•Measuring Cups

•Baking Sheet

•Large Non-Stick Pan

Cooking Steps

Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
Reserve 1/2 cup (1 cup) pasta water, then drain and return orzo to the same pot, off heat.

Meanwhile, pat chicken dry with paper towels, then season with salt and pepper. Sprinkle over half the Dill-Garlic Spice Blend.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side.
Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**

Peel, then cut half the onion into 1/2-inch pieces (use whole onion for 4 ppl).
Roughly chop spinach.

Meanwhile, add 1 tbsp (2 tbsp) butter to the same pan (used in step 2), then swirl the pan to melt.
Add onions. Cook, stirring occasionally, until tender-crisp, 3-4 min.
Season with salt and pepper.
Add tomato sauce base to the pan. Cook, stirring occasionally, until it coats onions, 1-2 min.

Once orzo is done, add onions, reserved pasta water, remaining Dill-Garlic Spice Blend and half the chicken stock powder (use all for 4 ppl) to the pot with orzo.
Heat pot over medium heat. Cook, stirring often, until sauce thickens slightly, 2-3 min.
Remove from heat.
Add spinach and 1 tbsp (2 tbsp) butter. Stir until well combined, 1 min.
Season with salt and pepper.