Lemon Pepper Roasted Chicken Thighs
with orzo
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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
270 g
Hauts de cuisse de poulet
6 g
Poivre au citron
(Peut contenir : Triticale, Moutarde, Blé, Sésame, Soya, Arachides, Sulfites, Lait, Noix)
¼ tasse(s)
Feta, émietté
(Contient: Lait)
170 g
Orzo
(Contient: Blé)
56 g
Petits pois
28 g
Jeunes épinards
2 pièce(s)
Gousses d'ail
3 cs
Sauce au yogourt
(Contient: Lait)
4 g
Mélange d'épices à l'ail et à l'aneth
(Contient: Sulfites Peut contenir : Moutarde, Blé, Sésame, Soya, Arachides, Lait, Noix)
1 pièce(s)
Citron
1 pièce(s)
Concentré de bouillon de poulet
Pas inclus dans votre livraison
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.
