Seared Chicken Thighs with Mediterranean Orzo Salad

Seared Chicken Thighs

with Mediterranean Orzo Salad

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

In the summer, nothing quite beats Mediterranean fare. After all, the region is famous for its gorgeous, warm weather—and equally vibrant dishes. In this recipe, as a side for crispy chicken thighs, we’re serving up a Mediterranean salad featuring orzo (a rice-shaped pasta). It’s full of seasonal produce (like zucchinis and cherry tomatoes), briny Kalamata olives and crumbly feta cheese—all dressed with a tangy, light vinaigrette.

Get Cooking
fresh
ingredients
Seared Chicken Thighs with Mediterranean Orzo Salad
Title
  • 6 Boneless, Skinless Chicken Thighs
  • ¾ lb Orzo Pasta
  • 3 cloves Garlic
  • 1 lb Zucchinis
  • ½ lb Spinach
  • ½ lb Cherry Tomatoes
  • 1 large bunch Parsley
  • 2 oz Kalamata Olives
  • 2 Tbsps Dijon Mustard
  • 2 Tbsps Red Wine Vinegar
  • ½ cup Crumbled Feta Cheese
  • 1 Tbsp Mediterranean Chicken Spice Blend (Ground Fennel Seeds, Ground Coriander, Italian Seasoning, Garlic Powder & Ground Sweet Paprika)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the orzo:
1 Cook the orzo:

Heat a large pot of salted water to boiling on high. Once boiling, add the orzo. Cook 12 to 14 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and rinse under warm water to prevent sticking. Return to the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the orzo cooks, wash and dry the fresh produce. Peel and thinly slice the garlic. Roughly chop the spinach. Trim off and discard the stem ends of the zucchinis; medium dice the zucchinis. Halve the tomatoes. Pick the parsley leaves off the stems; discard the stems. Using the flat side of your knife, smash the olives; remove and discard the pits. Roughly chop the olives.

Cook the chicken:
3 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper and the spice blend. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until crispy and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.

Cook the vegetables:
4 Cook the vegetables:

Add 2 teaspoons of olive oil to the pan of reserved fond. Reduce the heat to medium. Add the zucchinis and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes have softened. Add the spinach and cook, stirring frequently, 2 to 3 minutes, or until the spinach has wilted. Transfer the cooked vegetables to the pot of cooked orzo.

Make the dressing:
5 Make the dressing:

While the vegetables cook, in a small bowl, combine the mustard and vinegar; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

Finish & serve your dish:
6 Finish & serve your dish:

To the pot of cooked orzo and vegetables, add the olives, feta cheese, half the parsley and enough of the dressing to coat the salad (you may have extra dressing); stir to thoroughly combine and season with salt and pepper to taste. Cut 2 pieces of the cooked chicken in half. Divide the finished orzo salad and chicken between 4 dishes. Garnish with the remaining parsley. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the orzo:
1 Cook the orzo:

Heat a large pot of salted water to boiling on high. Once boiling, add the orzo. Cook 12 to 14 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and rinse under warm water to prevent sticking. Return to the pot.

2 Prepare the ingredients:

While the orzo cooks, wash and dry the fresh produce. Peel and thinly slice the garlic. Roughly chop the spinach. Trim off and discard the stem ends of the zucchinis; medium dice the zucchinis. Halve the tomatoes. Pick the parsley leaves off the stems; discard the stems. Using the flat side of your knife, smash the olives; remove and discard the pits. Roughly chop the olives.

Cook the chicken:
3 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper and the spice blend. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until crispy and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.

4 Cook the vegetables:

Add 2 teaspoons of olive oil to the pan of reserved fond. Reduce the heat to medium. Add the zucchinis and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes have softened. Add the spinach and cook, stirring frequently, 2 to 3 minutes, or until the spinach has wilted. Transfer the cooked vegetables to the pot of cooked orzo.

Cook the vegetables:
5 Make the dressing:

While the vegetables cook, in a small bowl, combine the mustard and vinegar; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

6 Finish & serve your dish:

To the pot of cooked orzo and vegetables, add the olives, feta cheese, half the parsley and enough of the dressing to coat the salad (you may have extra dressing); stir to thoroughly combine and season with salt and pepper to taste. Cut 2 pieces of the cooked chicken in half. Divide the finished orzo salad and chicken between 4 dishes. Garnish with the remaining parsley. Enjoy!

Finish & serve your dish: