Greek Chicken with Olive Tapenade & Creamy Orzo
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Greek Chicken

with Olive Tapenade & Creamy Orzo

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

This chicken gets its exciting Greek flavor from a coating of dried oregano and a topping of tapenade—a briny, punchy paste made with niçoise olives. For a simple, flavorful side, we’re tossing orzo with roasted Brussels sprouts and Feta cheese.

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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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tips & techniques
Cook the pasta:
1 Cook the pasta:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the pasta and cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Prepare & roast the Brussels sprouts:
2 Prepare & roast the Brussels sprouts:

While the pasta cooks, wash and dry the fresh produce. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Season with salt and pepper to taste. Carefully transfer to the pot of cooked pasta. Cover to keep warm.

Cook the chicken:
3 Cook the chicken:

While the Brussels sprouts roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and loosely cover the pan with aluminum foil. Cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.

Prepare the remaining ingredients:
4 Prepare the remaining ingredients:

While the chicken cooks, using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Finely chop the olives. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). To make the tapenade, in a bowl, combine the chopped olives, lemon zest, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

While the chicken continues to cook, to the pot of cooked pasta and Brussels sprouts, add the crème fraîche, cheese (crumbling before adding), the juice of all 4 lemon wedges, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Thinly slice the cooked chicken crosswise. Serve the sliced chicken with the finished pasta. Top the chicken with the tapenade. Enjoy

Tips from Home Chefs

Cook the pasta:
1 Cook the pasta:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the pasta and cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare & roast the Brussels sprouts:

While the pasta cooks, wash and dry the fresh produce. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Season with salt and pepper to taste. Carefully transfer to the pot of cooked pasta. Cover to keep warm.

Prepare & roast the Brussels sprouts:
Cook the chicken:
3 Cook the chicken:

While the Brussels sprouts roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and loosely cover the pan with aluminum foil. Cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.

4 Prepare the remaining ingredients:

While the chicken cooks, using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Finely chop the olives. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). To make the tapenade, in a bowl, combine the chopped olives, lemon zest, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

Prepare the remaining ingredients:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

While the chicken continues to cook, to the pot of cooked pasta and Brussels sprouts, add the crème fraîche, cheese (crumbling before adding), the juice of all 4 lemon wedges, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Thinly slice the cooked chicken crosswise. Serve the sliced chicken with the finished pasta. Top the chicken with the tapenade. Enjoy

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