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Greek-Spiced Chicken & Orzo Skillet

with Tzatziki & Marinated Cucumbers

Cooking time

30 minutes

Servings

2/4

Calories

730 /serving

Close your eyes, take a deep breath… can you smell the wild oregano bushes on the wind? You’re in Santorini tonight for this chicken dinner spiced Greek-style, served over orzo and topped with a dollop of tzatziki. You’ll cook the pasta within the same skillet as the chicken, to ensure that flavours meld through-and-through. On the side, a crunchy side of marinated cucumbers comes in to add texture and freshness.

We will send you:

  • 2 Chicken breasts
  • 225g String beans
  • 2 Garlic cloves
  • 1 Bunch of dill
  • 2 Cucumbers
  • 142g Orzo
  • 15ml White wine vinegar
  • 30g Vegetable demi-glace
  • 60g Tzatziki
  • 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:

Large pan
Medium pan
Oil
Olive oil
Salt & pepper
Total Fat
24 g
Saturated Fat
4 g
Sodium
500 mg
Total Carbs
76 g
Sugars
12 g
Protein
53 g
Fibres
8 g
Preparation
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Mise en place
Medium-dice the cucumbers. Trim off and discard the stem ends of the string beans. Mince the garlic. Pick the dill fronds off the stems; roughly chop the fronds.
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Marinate the cucumbers
In a medium bowl, combine the white wine vinegar and 1 tbsp olive oil (double for 4 portions); season with ¼ of the spice blend and S&P to taste. Add the cucumbers and ½ the dill. Toss to combine thoroughly. Set aside to marinate while you complete the next steps.
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Start the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with a paper towel. Halve each chicken breast crosswise on an angle; season with ½ the remaining spice blend and S&P. Add the chicken to the pan and cook, 4 to 6 minutes on the first side, until beginning to brown and partially cooked.
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Finish the chicken & cook the orzo
To the pan of chicken, add ½ the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the orzo, demi-glace and 2 cups water (double for 4 portions); season with the remaining spice blend and S&P. Bring to a boil; reduce the heat to medium and cook, 11 to 13 minutes, until the orzo and the chicken* are cooked through.
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Cook the string beans
While the chicken and orzo cook, in a medium pan, heat a drizzle of oil on medium-high. Add the string beans and cook, stirring frequently, 1 to 2 minutes, until beginning to soften. Add the remaining garlic and 1 tbsp water (double for 4 portions); season with S&P. Cook, stirring frequently, 1 to 2 minutes, until crisp-tender.
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Plate your dish
Divide the finished chicken and orzo between your plates. Top the chicken with the marinated cucumbers (drain before serving) and tzatziki. Serve the string beans on the side. Garnish the dish with the remaining dill. Bon appétit!

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