Grilled Chicken Breasts with Montréal-Style Steak Spice
Herb Aioli-Dressed Orzo Salad
Cooking time
20 minutes
Servings
4
Calories
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)
Oil
Medium pot
Strainer
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
3 g
Sodium
450 mg
Total Carb
40 g
Sugars
3 g
Protein
46 g
Fibre
3 g
Preparation
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.
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.
Mise en place
Meanwhile, thinly slice the radishes and chives. Roughly chop the lettuce. Thinly slice the celery on an angle. Mince the garlic.
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.
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.
