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BBQ

Grilled Balsamic Chicken with Peach Bruschetta

over Basil & Greens-Studded Orzo

Cooking time

30 minutes

Servings

4

Calories

660 /serving

Channel a summer evening in Italy with this fun, fragrant, seasonal dish. The enticing aromas of fresh peach and basil merge in a juicy bruschetta that you’ll quickly throw together along with tomatoes and shallot. It’s scrumptious atop chicken thighs marinated in balsamic vinegar and Mediterranean-inflected spices, then grilled on the barbecue. Lure the kids further with orzo, the littlest of pastas, tossed with barely wilted chopped leafy greens.

We will send you:

  • 8 Chicken thighs
  • 120g Baby spinach (or baby kale)
  • 1 Bunch of basil
  • 1 Shallot (or onion)
  • 2 Tomatoes
  • 1 Peach
  • 30ml Balsamic vinegar
  • 250g Orzo
  • 25g Shaved Parmesan
  • 20g Mediterranean Shores spices (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 pot
Grill pan (or BBQ)
Strainer
Olive oil
Oil
Salt & pepper
Total Fat
26 g
Saturated Fat
6 g
Sodium
440 mg
Total Carbs
58 g
Sugars
8 g
Protein
45 g
Fibres
5 g
Preparation
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Boil the orzo
Bring a large pot of salted water to a boil. Add the orzo and stir gently to separate. Boil, 10 to 14 min., until al dente. Drain the orzo; rinse under running water and toss with a drizzle of olive oil to prevent sticking. Reserve the pot.
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Mise en place
While the orzo boils, heat the BBQ on high, making sure to oil the grill first. Roughly chop the spinach. Small-dice the tomatoes. Core and small-dice the peach. Halve, peel and mince the shallot. Pick the basil leaves off the stems; finely chop the stems. Pat the chicken dry with paper towel. In a large bowl, combine the chicken, ¾ of the vinegar, ⅔ of the spices and S&P.
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Grill the chicken
Letting the excess marinade drip off, grill the chicken* on the BBQ (or in a partially covered grill pan heated with a drizzle of oil on medium-high), 4 to 6 min. per side, until cooked through. Transfer to a plate.
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Make the peach bruschetta
While the chicken cooks, roughly chop the basil leaves. In a medium bowl, combine the tomatoes, peach, up to ¼ of the shallot, the remaining vinegar, ½ the basil leaves, 3 tbsp olive oil, a pinch of the remaining spices and S&P.
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Combine the orzo
In the reserved pot, heat a generous drizzle of olive oil on medium-high. Cook the remaining shallot, stirring frequently, 1 to 2 min., until softened. Add the basil stems and cook, stirring frequently, 1 to 2 min., until fragrant. Add the orzo and spinach, stirring frequently, 2 to 3 min., until the spinach has wilted; season with the remaining spices and S&P. Off the heat, stir in ½ the remaining basil leaves.
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Plate your dish
Divide the orzo between your plates. Top with the chicken and a spoonful of the peach bruschetta. Garnish with the cheese and remaining basil leaves. Bon appétit!

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