Chicken Paprikash Orzo Casserole with Dill-Dijon Dressed Mixed Greens
- Milk
- Wheat
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
½ tablespoon
Fry Seasoning
1 unit
Tomato Paste
4 ounce
Orzo Pasta
(Contains: Wheat)
1 unit
Oven-Ready Tray
2 unit
Chicken Stock Concentrate
1 teaspoon
Smoked Paprika
12 ounce
Chicken Cutlets
2 teaspoon
Dijon Mustard
2 ounce
Mixed Greens
1 teaspoon
Garlic Powder
¼ ounce
Dill
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Finely chop dill.
In a large bowl whisk tomato paste, garlic powder, smoked paprika, stock concentrate, 1 1/2 cups water, 1/2 tsp sugar, salt and pepper (3 cups water and 1 tsp sugar for 4 servings). Add orzo to tray, pour in tomato sauce and stir.
Pat chicken dry and drizzle with olive oil; season all over with half the fry seasoning, salt and pepper. Nestle chicken into orzo mixture. Tightly cover with foil and place on the top rack in the oven for 30-35 minutes. (Editorial: Maybe write a tip to be careful when transfering tray to oven, as it is very liquidy)
While chicken is cooking, combine sour cream, half the dill, a pinch of salt and pepper in a small bowl. Set aside.
In a large bowl, whisk dijon, remaining dill, 1 TBSP olive oil (2 TBSP for 4 servings), salt and pepper. Add mixed greens and toss to coat.
Spoon chicken and orzo onto plate and dollop with sour cream. Serve with mixed greens.
