Dill-Garlic Chicken Thigh
with Creamy Veggie Orzo
Subtle and sweet dill flavours reign supreme in this recipe. Dill-Garlic Spice Blend coats the chicken thigh before it is seared and roasted and then served atop luxurious green orzo laced with zucchini and tender spinach.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
170 g
Orzo
(Contains Wheat)
1 unit
Zucchini
56 g
Baby Spinach
43 g
Cream Cheese
(Contains Milk)
1 tsp
Dill-Garlic Spice Blend
¼ cup
Parmesan Cheese, grated
(Contains Milk)
2 unit
Chicken Broth Concentrate
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat oven to 425˚F.Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.Wash and dry all produce. Heat a large non-stick pan over medium-high heat.While pan heats, pat chicken dry with paper towels. Season with half the Dill-Garlic Spice Blend, salt and pepper.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.) Cook until golden, 1-2 min per side. Transfer to a parchment-lined baking sheet.Bake in the middle of the oven until cooked through, 12-14 min.**
While chicken cooks, add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 3/4 cup (1 cup) pasta water, then drain and return orzo to the same pot, off heat.
Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moonsRoughly chop spinach.
Reheat the same pan (from step 2) over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 30 sec.Add zucchini. Season with salt and pepper. Cook, stirring often, until tender-crisp and golden, 2-3 min.While zucchini cooks, add cream cheese, broth concentrates, remaining Dill-Garlic Spice Blend and reserved pasta water to a medium bowl. Whisk until smooth.
Add sauce mixture, orzo, spinach, Parmesan and any chicken juices from the baking sheet to the pan with zucchini. Season with salt and pepper, then stir to mix. Cook, stirring often, until spinach wilts and sauce is creamy and absorbed, 1-2 min. (TIP: For a lighter sauce consistency, add additional water, 1-2 tbsp at a time, if desired.)Thinly slice dill-garlic chicken.Divide orzo and chicken between bowls.
