Informations supplémentaires
30 min.
|
687 kcal
|
easy
|
|
Printable version
1. Cook the orzo
Bring a pot of salted water to a boil. Add the orzo and cook for 4-5 minutes. Add the green peas and cook another 1-2 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 into rounds and cut the second one in half.
3. Cook the chicken
In a skillet over medium-high heat, add 1 tbsp of butter and a drizzle of oil. 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 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, garlic, the oregano and 1/2 2P | 1/3 3P cup of water. Return the chicken thighs to the pan, cover and cook for 7-9 minutes over medium-low heat.
5. Make the orzo salad
In a bowl, combine the orzo, the green peas, the spinach, the dill, 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. It's possible to serve the children's plate without the grilled lemon. Bon appétit!
360gChicken Thighs
180gOrzo
2unitLemon
50gFeta Cheese
40gBaby Spinach
120gGreen 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
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg