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Easy prep

Balsamic Glazed Chicken

with Peach & Feta Salsa

Cooking time

20 minutes




950 /serving

We are firm believers that all salads—and most things, really—are vastly improved by combining salty and sweet. For summer, briny, salty feta and juicy, candy-sweet peach are a perfect example of opposites attracting. Serve them with lettuce and radishes for crunch, along with sticky balsamic-glazed chicken and Greek-spiced pearl couscous to soak up the sauce. Garnish with fresh hand-torn basil to bring home the summer vibes.

We will send you:

  • 2 Chicken breasts (or 320g chicken fillets)
  • 90g Baby lettuce
  • 60g Sliced radishes
  • 1 Bunch of basil
  • 1 Peach
  • 165g Multicoloured pearl couscous
  • 45ml Balsamic vinegar
  • 14g Honey
  • 30g Vegetable demi-glace
  • 30g Feta
  • 10g Supper in Santorini spice blend (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Medium pan
Large high-sided pan
Large grill pan (or pan)
Olive oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
41 g
Saturated Fat
14 g
580 mg
Total Carbs
88 g
17 g
55 g
7 g
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Cook the couscous
In a large, high-sided pan, heat a generous drizzle of oil on medium-high. Add the couscous and toast, stirring frequently, 2 to 3 minutes, until fragrant. Add the demi-glace and 2 ½ cups water (4 ½ cups for 4 portions); season with ½ the spice blend and a large pinch of salt. Bring to a boil and cook, stirring occasionally, 6 to 8 minutes (8 to 10 minutes for 4 portions), until the couscous is tender and the liquid has been absorbed. Set aside in a warm spot; season with S&P to taste.
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Grill the chicken
While the couscous cooks, heat the BBQ on medium-high, making sure to oil the grill first (or heat a drizzle of oil in a large grill pan on medium-high). Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the chicken breasts* to the BBQ (or grill pan) and cook (partially covered if using a grill pan), 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
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Make the glaze
While the chicken cooks, in a medium pan, heat 2 tbsp butter (double for 4 portions) on medium. Add the honey and ⅔ of the balsamic vinegar; cook, stirring frequently, 1 to 2 minutes, until thickened and reduced. Transfer to a bowl and set aside.
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Make the salsa
While the chicken continues to cook, halve, pit and small-dice the peach. Pick the basil leaves off the stems and roughly chop, discarding the stems. In a medium bowl, combine the peach, feta, ⅔ of the basil and 1 tbsp oil (double for 4 portions); season with S&P to taste.
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Make the salad
In a large bowl, combine the remaining vinegar with 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the lettuce, radishes and ½ the salsa; toss well.
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Plate your dish
Divide the couscous between your plates. Top with the chicken. Spoon as much of the balsamic glaze and remaining peach salsa over the chicken as you’d like. Garnish with the remaining basil. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.