Smoky Romesco Chicken with Garlic Herb Orzo and Mediterranean Salad

This Mediterranean-inspired dish brings together juicy chicken coated in a smoky romesco sauce, served over tender orzo pasta tossed with garlic herb butter. Topped with crumbled feta and fresh scallions, it’s a flavor-packed meal that comes together in under 20 minutes.

On the side, enjoy a crunchy salad made with radicchio, escarole, endive and broccoli, plus crispy pita chips and a tangy-sweet basil-balsamic dressing. It’s the perfect quick dinner when you want something delicious without the fuss.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

6 tablespoon Romesco SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Savory Paprika BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 piece Mediterranean Crunch Salad KitView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Once boiling, add orzo and cook until al dente, 7-10 minutes, stirring occasionally. Meanwhile, trim and thinly slice scallions. Drain orzo, return to pot and stir in garlic herb butter until melted. Season with salt and pepper.
2. Open package of chicken and drain any excess liquid. Heat a 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 to medium, stir in romesco sauce and cook until thickened and chicken is coated, 30-60 seconds.
3. Empty the Mediterranean crunch salad kit into a large bowl. Add dressing to taste and toss to coat. (Tip: To save a bowl, shake everything in the bag!)
4. Divide orzo among plates. Top with romesco chicken and any remaining sauce. Garnish with feta and remaining scallions. Serve salad on the side.

Recipe Tips

FAQ

Can I use a different pasta instead of orzo?

Yes, small shapes like ditalini or stelline work well. Adjust cooking time as needed.

How do I store leftovers?

Keep the chicken and orzo in an airtight container in the fridge for up to 3 days. Store salad separately to keep it crunchy.

Can I make this vegetarian?

Absolutely! Substitute the chicken with roasted chickpeas or tofu and use vegetable-based romesco sauce.