Lemon Pepper Roasted Chicken Thighs
with orzo, peas and spinach
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
270 g
Chicken Thighs
6 g
Lemon-Pepper Seasoning
(May contain traces of: 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 contain traces of: 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
Utensils
Cooking Steps
- 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.
- 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.**
- 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.
- 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.
- 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.
