Prep & Bake Chicken Orzo Paprikash

Name: Prep & Bake Chicken Orzo Paprikash
Yield: 4
Ingredients: 4 tsp Dijon mustard; 1 tbsp Fry Seasoning; aluminum foil; 24 oz chicken cutlets; 4 unit chicken stock concentrate; ½ oz dill (chopped); 2 tsp garlic powder; 4 oz mixed greens; olive oil; 8 oz orzo pasta; 2 unit oven-ready tray; paper towels; pepper; salt; 2 tsp smoked paprika; 6 tbsp sour cream; ½ tsp sugar; 2 unit tomato paste; 1½ cup water

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👥 4 servings 📊 medium source_chef: Recipe Development Team

🥘 Ingredients

Dijon mustard
4 tsp
Fry Seasoning
1 tbsp
aluminum foil
chicken cutlets
24 oz
chicken stock concentrate
4 unit
dill (chopped)
½ oz
garlic powder
2 tsp
mixed greens
4 oz
olive oil
orzo pasta
8 oz
oven-ready tray
2 unit
paper towels
pepper
salt
smoked paprika
2 tsp
sour cream
6 tbsp
sugar
½ tsp
tomato paste
2 unit
water
1½ cup

🍳 Cookware

large bowl
small bowl
large bowl

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Pick and finely chop fronds from dill .

dill: ½ oz (chopped)
2

In a large bowl , whisk together tomato paste , garlic powder , smoked paprika , chicken stock concentrate , water , sugar , salt , and pepper (3 cups water and 1 tsp sugar for 4 servings). In oven-ready tray , combine orzo pasta and paprika tomato sauce (for 4, evenly divide orzo and sauce between two trays). Pat chicken cutlets * dry with paper towels and drizzle with olive oil ; season all over with half the Fry Seasoning (all for 4), salt, and pepper. Nestle chicken into orzo mixture (for 4, divide chicken between two trays). Tightly cover with aluminum foil . Roast on top rack (be sure your oven has preheated!) until chicken is cooked through and orzo is tender, ⏱️ 30-35 minutes . (For 4, bake two trays side by side on top rack.) TIP: You'll have a lot of liquid in that tray! Be careful when transferring to the oven.

tomato paste: 2 unit, garlic powder: 2 tsp, smoked paprika: 2 tsp, chicken stock concentrate: 4 unit, water: 1½ cup, sugar: ½ tsp, salt, pepper, oven-ready tray: 2 unit, orzo pasta: 8 oz, chicken cutlets: 24 oz, paper towels, olive oil, Fry Seasoning: 1 tbsp, aluminum foil
3

While chicken cooks, in a small bowl , combine sour cream , half the dill, a pinch of salt, and pepper; set aside until ready to serve. In a second large bowl , whisk together Dijon mustard , remaining dill, 1 TBSP olive oil (2 TBSP for 4 servings), salt, and pepper. Add mixed greens ; toss to coat.

sour cream: 6 tbsp, Dijon mustard: 4 tsp, mixed greens: 4 oz
4

Divide chicken and orzo between plates and dollop with dill sour cream. Serve with mixed greens on the side.
5

**Poultry is fully cooked when internal temperature reaches 165 degrees.**