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Greek-Style Chicken Breasts

with Roasted Zucchini, Red Onion & Feta over Herbed Orzo

Cooking time

30 minutes




860 /serving

Greek cuisine is all about colour and freshness—just what the doctor ordered this time of year! Tonight, you’ll be roasting some multicoloured peppers, zucchini and red onion before drizzling them with a tangy herb vinaigrette. Meanwhile, let’s pan-sear some plump, spiced chicken breasts until golden, cook up a hearty helping of orzo and prep a garnish of salty feta to round things out in yummy, comforting style.

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
  • 60g Feta
  • 20g Roasted garlic & red pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Sulphites, Wheat

You will need:

Medium pot
Large pan
Olive oil
Salt & pepper
Sheet pan
Parchment paper
Total Fat
41 g
Saturated Fat
9 g
400 mg
Total Carbs
68 g
8 g
55 g
8 g
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Mise en place
Preheat the oven to 450°F. Thinly slice the zucchini lengthwise. Halve the baby peppers lengthwise. Peel and slice the onion into ¼ inch rounds. Finely chop the parsley leaves and stems. In a small bowl, make the vinaigrette by combining the vinegar, ½ the parsley and 4 tbsp olive oil (double for 4 portions); season with S&P.
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Roast the vegetables
In a large bowl, combine the zucchini, baby peppers, onion and a drizzle of oil; season with ⅓ of the spice blend and S&P. Toss to combine thoroughly. On a lined sheet pan, arrange the vegetables in a single, even layer. Roast in the oven, stirring halfway through, 15 to 18 minutes, until browned and tender when pierced with a fork. Remove from the oven and drizzle with ⅓ of the vinaigrette. Set aside in a warm spot.
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Cook the orzo
While the vegetables roast, 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 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 the orzo; transfer to a bowl and toss with a drizzle of oil to prevent sticking. Season with ½ the remaining spice blend and S&P, then set aside.
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Cook the chicken
While the orzo cooks, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
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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 plates. Top with the roasted 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.