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20 minutes

Grilled Chicken Breasts with Montréal-Style Steak Spice

Herb Aioli-Dressed Orzo Salad

Cooking time

20 minutes




540 /serving

Calling all grillmeisters! Cooking chicken breasts on the barbecue is a surefire way to win everyone over. Sprinkle on our Montréal Steak House seasonings—to beef up the scene with flavours of mustard, dill and caraway—and you know you’re in for a successful supper. Wee little orzo is the choice of pasta for an accompanying salad, with crunch from radishes and celery and softness from lettuce. Charge up a creamy aioli-style dressing with freshly chopped chives.

We will send you:

  • 4 Chicken breasts
  • 90g Radishes (or French radishes)
  • 1 Bunch of chives (or garlic chives)
  • 2 Garlic cloves
  • 2 Celery stalks
  • 1 Head of lettuce
  • 60ml Mayonnaise
  • 15ml Apple cider vinegar
  • 190g Orzo
  • 11g Montréal Steak House spices (sea salt, yellow mustard, black pepper, onion, garlic, dill seeds, thyme, caraway, coriander, paprika, sunflower oil, cayenne pepper)

Contains: Eggs, Mustard, Sulphites, Wheat

You will need:

BBQ (or grill pan)
Medium pot
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
3 g
450 mg
Total Carb
40 g
3 g
46 g
3 g
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Boil the orzo
Heat the BBQ on high, making sure to oil the grill first. Bring a medium pot of salted water to a boil. Boil the orzo, 9 to 10 min., until just tender. Drain and rinse. Transfer to a bowl and toss with a drizzle of oil to prevent sticking.
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Grill the chicken
Meanwhile, pat the chicken* dry with paper towel; season with the spices and S&P. Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high, partially covered), 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
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Mise en place
Meanwhile, thinly slice the radishes and chives. Roughly chop the lettuce. Thinly slice the celery on an angle. Mince the garlic.
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Make the orzo salad
In a large bowl, combine the vinegar, garlic, mayo, ⅔ of the chives, a drizzle of oil and S&P. Add the orzo, radishes, celery and lettuce; toss well.
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Plate your dish
Divide the orzo salad between your plates. Top with the chicken. Garnish with the remaining chives. Bon appétit!

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