with Creamy Lemon Dressing
We've taken a Greek staple and given it a 'smart' twist! With a delightful herby marinade, crunchy salad, orzo and creamy lemon dressing, this dish will prove to be the smart option in more ways than one! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Chicken thighs • Sweet bell pepper • Roma tomatoes • Orzo (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Lemon • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Garlic • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Chicken Thighs
280 g
Orzo
85 g
Sweet Bell Pepper
1 unit
Tomato
1 unit
Spring Mix
56 g
Garlic, cloves
2 unit
Lemon
1 unit
Feta Cheese, crumbled
0.25 cup
Sour Cream
1 unit
Mixed Olives
30 g
Dill-Garlic Spice Blend
1 tsp
Pepper
0.125 tsp
Sugar
0.5 tsp
Oil
2 tbsp
Salt
0.125 tsp
- Add half the orzo (use all for 4 ppl) to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Drain and rinse with cold water until cool to the touch.
- Return orzo to the same pot, off heat.
- Stir in 1 tsp (2 tsp) oil.
- Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
- Peel, then mince or grate garlic.
- Core, then cut pepper into 1/4-inch pieces.
- Cut tomato into 1/4-inch pieces.
- Drain, then cut or tear olives in half.
- Meanwhile, pat chicken dry with paper towels.
- Add chicken, Dill-Garlic Spice Blend, half the garlic and 2 tsp (4 tsp) oil to a medium bowl. Season with salt and pepper, then toss to coat.
- Arrange chicken on a parchment-lined baking sheet.
- Roast in the bottom of the oven until golden-brown and cooked through, 14-16 min.**
- Transfer chicken to a clean cutting board to rest, 2-3 min.
- Meanwhile, add lemon zest, sour cream, remaining garlic and 1 tbsp (2 tbsp) water to a small bowl.
- Season with salt and pepper, then stir to combine.
- Combine lemon juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl.
- Add orzo, spring mix, tomatoes, peppers, feta and olives.
- Season with salt and pepper, then toss to combine.
- Thinly slice chicken.
- Divide salad between plates. Arrange chicken over top.
- Dollop with creamy lemon dressing.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get chicken thighs, prep and cook them in the same way the recipe instructs you to prep and cook the pork chops.**
600
kcal
Calories
30
g
Fat
8
g
Saturated Fat
47
g
Carbohydrate
9
g
Sugar
5
g
Dietary Fiber
38
g
Protein
155
mg
Cholesterol
740
mg
Sodium
0.2
g
Trans Fat
900
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
with Sugar Snap Peas and Peppers
