Name: Lemon Dill Orzo with Paprika-Crusted Chicken
Prep time: 20 minutes
Cook time: 40 minutes
Yield: 6 to 8 servings
Ingredients: 4 cups low-sodium chicken broth; 5 Tbsp. butter, divided; 1 lb. orzo pasta; 8 oz. crumbled feta cheese; 1 lb. fresh or frozen baby spinach; Grated zest and juice of 2 large lemons; 2 to 2 1/2 pounds boneless chicken thighs; 1/2 cup bread crumbs; 1 cup grated Parmesan cheese, divided

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Lemon Dill Orzo with Paprika-Crusted Chicken

Recipe by Hal Simon, Savory Spice—North Austin, TX customer

This bright and comforting dish brings together zesty lemon, dried dill, and tender orzo for a flavorful base that pairs perfectly with Hungarian Sweet & Spicy Paprika-crusted chicken. It’s an easy, satisfying meal that feels a little special without being fussy.

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Serves 6 to 8 servings

Prep Time 20 minutes

Cooking Time 40 minutes

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Lemon Dill Orzo with Paprika-Crusted Chicken

Ingredients

4 cups low-sodium chicken broth 5 Tbsp. butter, divided

2 tsp. Mayan Sea Salt

2 tsp. Coarse Black Malabar Pepper

1 lb. orzo pasta 8 oz. crumbled feta cheese

1 Tbsp. Dill Weed

1 lb. fresh or frozen baby spinach Grated zest and juice of 2 large lemons 2 to 2 1/2 pounds boneless chicken thighs 1/2 cup bread crumbs 1 cup grated Parmesan cheese, divided

2 Tbsp. Cantanzaro Herbs

2 Tbsp. Hungarian Sweet & Spicy Paprika*

Directions

Step 1 Preheat oven to 400 degrees. In a saucepan, bring broth, 2 1/2 Tbsp. of butter, Mayan Sea Salt, and Coarse Black Malabar Pepper to a boil. Add spinach to boiling broth (if using fresh, add a handful at a time and let wilt before adding more). In a 3-quart baking dish, mix orzo, feta, Dill Weed, and lemon juice. Pour broth mixture over orzo and stir to incorporate.

Step 2 Mix breadcrumbs, lemon zest, 1/2 cup Parmesan, and remaining spices. Coat chicken thighs with remaining 2 1/2 Tbsp. melted butter and roll chicken thighs in the breadcrumb mixture. Lay pieces evenly on top of the orzo mixture in the the baking dish.

Step 3 Bake until orzo is tender and cooking liquid is creamy, 35 to 40 min. Sprinkle remaining 1/2 cup Parmesan on top and bake 10 min. longer or until the top is golden brown. Remove from oven and let stand for 5 to 10 min. before serving.

Recipe Notes

*Use Smoked Spanish Sweet Paprika if you do not want any heat.