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Greek Chicken Breasts

with Grilled Zucchini, Red Onion & Feta over Herbed Orzo

Cooking time

30 minutes




820 /serving

Greek cuisine is all about colour and freshness, which are two concepts we think just about everybody can get behind. Tonight, you’ll be giving the barbecue a real workout by throwing some herb-marinated multicoloured peppers and zucchini on the grill, along with spiced chicken breasts, of course. It’s the perfect summer meal in its utter simplicity, made even more so with a helping of al dente orzo and a crumble of feta for good measure.

We will send you:

  • 2 Chicken breasts
  • 200g Multicoloured baby peppers
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 1 Zucchini
  • 1 Onion (or shallot)
  • 30ml Red wine vinegar
  • 142g Orzo
  • 30g Feta
  • 20g Greek chicken spice blend (garlic, cumin, paprika, oregano, salt, black pepper, basil)

Contains: Gluten, Milk, Sulphites, Wheat

You will need:

Medium pot
Large grill pan
Olive oil
Salt & pepper
Total Fat
37 g
Saturated Fat
7 g
270 mg
Total Carbs
67 g
8 g
53 g
8 g
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Cook the orzo
Heat your BBQ on high, making sure to oil it first. Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add the garlic and orzo. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add 3 cups of water (double for 4 portions) and bring to a boil; season with a big pinch of salt. Cook, 10 to 14 minutes, until just tender. Thoroughly drain and rinse the orzo. Transfer to a medium bowl and toss with a drizzle of oil to prevent sticking; season with ⅓ of the spice blend and S&P, then set aside.
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Grill the chicken
While the orzo cooks, pat the chicken dry with paper towel; season with ½ the remaining spice blend and S&P. Add the chicken* to the BBQ (or to a large grill pan on medium-high, drizzling with oil first); cook (partially covered if using a pan), 6 to 8 minutes per side, until cooked through. Transfer to a plate and let rest for 5 minutes, leaving any browned bits (or fond) in the pan (if using).
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Mise en place
While the chicken cooks, thinly slice the zucchini lengthwise. Halve the peppers lengthwise. Peel and slice the onion into ¼-inch thick rounds. Finely chop the parsley leaves and stems. In a small bowl, combine the vinegar, ½ the parsley and 4 tbsp olive oil (double for 4 portions); season with S&P. In a large bowl, combine the zucchini, peppers, onions and ⅓ of the vinaigrette; season with the remaining spice blend and S&P.
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Grill the vegetables
Add the seasoned vegetables to the BBQ (or to the reserved pan of fond on medium-high, drizzling with oil first); cook, 2 to 4 minutes per side, until beginning to soften and brown. Transfer to a plate and set aside.
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Finish & serve
To the bowl of orzo, add ½ the remaining vinaigrette; toss to combine thoroughly. Divide the finished orzo between your bowls. Top with the grilled vegetables, chicken, and feta. Spoon the remaining vinaigrette over the dish and garnish with the remaining parsley. Bon appétit!

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