Low-Lift Romesco Chicken & Garlic Herb Orzo

🥘 Ingredients

• chopped chicken breast
  20 oz
• dressing
• feta cheese
  1 c
• garlic herb butter
  4 tbsp
• mediterranean crunch salad kit
  2 piece
• oil
• orzo pasta
  8 oz
• pepper
• romesco sauce
  3/4 c
• salt
• savory paprika blend
  2 tbsp
• scallions
  4 unit

🍳 Cookware

• medium pot
• large pan
• large bowl

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry produce. Once water is boiling, add orzo pasta to pot. Cook, stirring occasionally, until al dente, 7-10 minutes. Drain orzo, then return to pot. Add garlic herb butter and season with salt and pepper . Stir until butter has melted.

   orzo pasta: 8 oz, garlic herb butter: 4 tbsp, salt, pepper
2. 

   2

   Open package of chopped chicken breast and drain off any excess liquid. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and half the scallions . Season with savory paprika blend , salt, and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Reduce heat under pan to medium. Stir in romesco sauce . Cook, stirring, until sauce has thickened and chicken is coated, 30-60 seconds.

   chopped chicken breast: 20 oz, oil, scallions: 4 unit, savory paprika blend: 2 tbsp, romesco sauce: 3/4 c
3. 

   3

   Empty contents of mediterranean crunch salad kit into a large bowl . Drizzle with as much dressing as you like; toss to evenly coat. TIP: Want to save a bowl? Shake the salad, toppings, and dressing in the bag!

   mediterranean crunch salad kit: 2 piece, dressing
4. 

   4

   Divide orzo between plates. Top with romesco chicken and any remaining sauce from pan. Garnish with feta cheese and remaining scallions. Serve with salad on the side.

   feta cheese: 1 c