Lemon Pepper Roasted Chicken Thighs
with orzo, peas and spinachCalories
:
760 kcalProtein
:
46g proteinTotal
:
25 minutesDifficulty
:
EasyQuick
Allergens:
- Milk
- Wheat
- Sulphites
- Triticale
- Mustard
- Wheat
- Sesame
- Soy
- Peanuts
- Sulphites
- Milk
- Tree nuts
- May contain traces of allergens
Crispy Lemon pepper roasted chicken thighs served over tender orzo with sweet peas and wilted spinach, finished with a creamy dill sauce. A bright, flavorful dish with zesty, herby, and comforting elements in every bite.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
270 g
Chicken Thighs
6 g
Lemon-Pepper Seasoning
(May be present: Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
170 g
Orzo
(Contains: Wheat)
56 g
Green Peas
28 g
Baby Spinach
2 unit(s)
Garlic, cloves
3 tbsp
Yogurt Sauce
(Contains: Milk)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Mustard, Wheat, Sesame, Soy, Peanuts, Milk, Tree nuts)
1 unit(s)
Lemon
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories760 kcal
Fat29 g
Saturated Fat7 g
Carbohydrate82 g
Sugar7 g
Dietary Fiber8 g
Protein46 g
Cholesterol150 mg
Sodium1080 mg
Trans Fat0.1 g
Potassium800 mg
Calcium200 mg
Iron5.5 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
•Medium Pot
•Small Bowl
Cooking Steps
1
- Before starting, to a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Preheat a large non-stick pan over medium-high heat.
- Wash and dry with produce.
- To the boiling water, add orzo. Cook uncovered for 6- 7 min, stirring occasionally. Add peas and continue cooking for 6-7 mins, until orzo is tender.
- Drain and return orzo to the pot, off heat.
2
- Meanwhile, pat chicken dry with paper towels.
- Season with Lemon-Pepper Seasoning and salt.
- Add 1 tbsp (2 tbsp) oil to large non-stick pan, then chicken. Cook for 4-5 min on once side. Flip chicken, then cover and continue cooking for another 4-5 min, until cooked through.**
3
- Meanwhile, zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
- Peel, then mince or grate garlic.
- To a small bowl, add yogurt sauce, garlic, half the feta, lemon zest and remaning Dill-Garlic Spice Blend. Season with pepper, then stir to combine.
4
- To the pot with orzo, add 1 tbsp (2 tbsp) butter, 1 tbsp (2 tbsp) lemon juice, half the Garlil-Dill Spice Blend, chicken stock concentrate and spinach. Stir to combine. Season with salt and pepper.
5
- Slice chicken.
- Divide orzo between bowls.
- Top with chicken.
- Dollop Dill-Garlic Sauce over chicken.
- Sprinkle remaining feta over top.
- Squeeze a lemon wedge over top, if desired.
