Informations supplémentaires
30 min.
|
687 kcal
|
easy
|
|
Printable version
1. Cook the orzo
Bring a pot of water to a boil. Add the orzo and cook for 5-6 minutes. Add the green peas and cook another 2-3 minutes. Drain, rinse with cold water and set aside.
2. Setup
Chop the shallot, the garlic, the dill, the oregano and the spinach. Slice one lemon and cut the second one in half.
3. Cook the chicken
In a skillet over medium-high heat, add a tbsp of butter. Add the lemon slices and cook for 1-2 minutes on each side. Remove and reserve. In the same pan over medium-high heat, add a drizzle of olive oil. Add the chicken thighs, season with salt and pepper and cook for 2-3 minutes on each side. Remove and reserve.
4. Assemble and simmer
In the same pan, add the shallots and cook for 1-2 minutes. Add the juice of half a lemon, the olives, half of the garlic, the oregano and 2-3 tbsp of water. Lower the heat, return the chicken thighs, cover and cook for 5-6 minutes.
5. Make the orzo salad
In a bowl, combine the orzo, the green peas, the spinach, the dill, the rest of the garlic, the crumbled feta, the juice of half a lemon and a drizzle of olive oil.
6. Plate your dish
Serve the chicken with the olives and the grilled lemon. Serve with the orzo salad.
Bon appétit!
4unitChicken Thighs
140gOrzo
2unitLemon
50gFeta Cheese
60gBaby Spinach
120mlGreen Peas
2unitGarlic Clove(s)
1unitOregano and Dill
120mlGreen Olives
1unitShallot
What you need
Pot, strainer, pan, bowl.
687 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
61g
20%
fat
31g
48%
cholesterol
140mg
47%
fiber
6g
24%
protein
40g
saturated
8g
40%
sodium
977mg
41%
sugar
5g
trans
0g