2025 (Greek Lemon Chicken & Orzo and Trader Joe's Potsticker Bake)

Posted by Suzy Sapir on Sep 1st 2025

This week's cooking live focused on quick one pan meals perfect for back to school and busy weeknights. I had to try the viral Trader Joe's Potsticker Bake and give it a twist with Hippy Pilgrim products. The Greek Lemon Chicken dish was amazing and everyone loved this one too! You can substitute chicken breasts instead of thighs if you're not a fan of dark meat.

One-Pan Greek Chicken Thighs with Creamy Orzo, Feta, Tomatoes & Olives

Ingredients

4–6 boneless, skin-on chicken thighs or boneless skinless chicken breasts
2 Tbsp olive oil
1 1/2 cups orzo pasta
3 cups hot Hale Bone Broth with Lemon & MCT Oil
1/3 cup fresh squeezed lemon juice
1 cup cherry tomatoes, halved
1/2 cup sliced Kalamata olives
1/2 cup crumbled feta
1 tbsp or more Hippy Pilgrim Greek Salt Free Seasoning
1 tsp Hippy Pilgrim Lemon Garlic Salt or Lemon Dill Garlic Salt plus more as you go
1/2 small onion, finely diced
3 cloves garlic, minced
1 tsp paprika (optional, for color)
1 lemon, thinly sliced into rounds
2 Tbsp fresh parsley or basil, chopped (for garnish)

Instructions

Preheat oven to 375°F.
Season chicken: Pat thighs dry (this helps the skin crisp). Season with Greek Salt Free Seasoning, Lemon Garlic Salt, and paprika which is optional.
Render and crisp skin: Heat olive oil in a large oven-safe skillet over medium-high. Place thighs skin side down and cook 5–7 minutes without moving, until skin is golden and crisp. Flip and sear the underside for 2–3 minutes. Remove and set aside.
Build orzo base: In the same skillet, sauté onion and garlic 2–3 minutes in the rendered chicken fat. Stir in orzo and toast 1–2 minutes.
Add liquid & toppings: Pour in Hale bone broth and lemon juice scraping up brown bits. Stir in cherry tomatoes and olives. Sprinkle with a little more Hippy Pilgrim Salt Free Greek Seasoning and Lemon Garlic Salt. Nestle chicken thighs (skin side up) into the orzo mixture. Tuck lemon slices around the chicken.
Bake: Transfer skillet to oven and bake uncovered for 25–30 minutes, until chicken reaches 165°F and orzo is tender. Check on it halfway through to see if it needs more liquid.
Finish creamy: Gently stir feta into the orzo base until slightly melted and creamy. Or just use the feta sprinkled on top of everything.
Serve: Garnish with fresh parsley.
Low Carb: Omit Orzo and add additional veggies like spinach, zucchini, green beans etc. to the broth and chicken mixture before baking.

One-Pan Thai Curry Peanut Baked Dumplings (inspired by Trader Joe's recipe)

Ingredients

1 bag frozen dumplings (about 18–20, veggie or chicken)
1 (13.5 oz) can coconut milk
½ to 1 cup hot water or hot bone broth depending on how saucy you want it
3 Tbsp melted peanut butter any type or powdered peanut butter like PB2
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp sesame oil
1 Tbsp Hippy Pilgrim Salt Free Thai Curry Seasoning
1 tsp Hippy Pilgrim Ginger Turmeric Garlic Salt
3 cloves minced garlic
2 Tbsp or more Sriracha
Juice and zest from one lime
½ to 1 cup Ginger Lemon Turmeric Hale Bone Bone Broth depending on how saucy you want it
1/2 small onion, thinly sliced
1 cup thick shredded carrots
2 cups fresh spinach
Sesame seeds + chopped scallions for garnish

Instructions

Preheat oven to 400°F. Lightly oil a 9x13 baking dish.
Build the sauce:
In a 13X9 baking dish, whisk together coconut milk, peanut butter, soy sauce, rice vinegar, sesame oil, Thai Curry Seasoning, Ginger Turmeric Garlic Salt, garlic and Siracha and bone broth. Whisk until smooth and creamy.
Layer veggies & dumplings:
Spread sliced onions, spinach and carrots evenly in the baking dish. Place frozen dumplings on top in a single layer.
Bake:
Cover the dish with foil and bake for 20 minutes then remove foil and bake another ten until the tops are browned, dumplings are tender and the sauce is bubbling and slightly thickened.
Finish & serve:
Garnish with sesame seeds and scallions. Serve hot right from the pan with extra lime wedges on the side if desired.