Prep & Bake Chicken Orzo Paprikash

🥘 Ingredients

• black pepper
  ½ tsp
• chicken cutlets
  10 oz
• chicken stock concentrate
  1 unit
• dijon mustard
  1 tsp
• dill
  2 tbsp
• fry seasoning
  1 tbsp
• garlic powder
  1 tsp
• mixed greens
  2 c
• olive oil
  2 tbsp
• orzo pasta
  1 c
• salt
  1 tsp
• smoked paprika
  1 tbsp
• sour cream
  2 tbsp
• sugar
  ½ tsp
• tomato paste
  2 tbsp
• water
  1½ cups

🍳 Cookware

• large mixing bowl
• large baking tray
• aluminum foil
• small bowl
• large mixing bowl

1. 

   1

   dill tomato paste garlic powder smoked paprika fry seasoning sour cream mixed greens chicken cutlets dijon mustard orzo pasta chicken stock concentrate olive oil sugar salt black pepper water

   dill: 2 tbsp, tomato paste: 2 tbsp, garlic powder: 1 tsp, smoked paprika: 1 tbsp, fry seasoning: 1 tbsp, sour cream: 2 tbsp, mixed greens: 2 c, chicken cutlets: 10 oz, dijon mustard: 1 tsp, orzo pasta: 1 c, chicken stock concentrate: 1 unit, olive oil: 2 tbsp, sugar: ½ tsp, salt: 1 tsp, black pepper: ½ tsp, water: 1½ cups
2. 

   2

   Adjust oven rack to top position and preheat oven to 425°F. ⏱️ 10 minutes . Wash and dry all produce. Pick and finely chop dill.
3. 

   3

   In a large mixing bowl , whisk together tomato paste, garlic powder, smoked paprika, chicken stock concentrate, water, sugar, salt, and black pepper until smooth. In a large baking tray , combine orzo pasta and the paprika tomato sauce. Pat chicken cutlets dry with paper towels and drizzle with olive oil. Season all over with fry seasoning, additional salt, and pepper. Nestle chicken into the orzo mixture. Tightly cover with aluminum foil . Roast on top rack until chicken is cooked through and orzo is tender ⏱️ 30 minutes .
4. 

   4

   While chicken cooks, in a small bowl , combine sour cream, half the dill, a pinch of salt, and pepper; set aside. In a second large mixing bowl , whisk together dijon mustard, remaining dill, remaining olive oil, salt, and pepper. Add mixed greens and toss to coat.
5. 5

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