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Fresh pre-cut ingredients
20 minutes

Italian-Spiced Chicken with Caesar-Dressed Orzo

Cherry Tomato & Shaved Parmesan Salad

Cooking time

20 minutes




900 /serving

Booking yourself an imaginary trip to Italy is as quick and easy as following the right recipe—and this one is facilissimo! Our custom spice blend featuring basil, fennel, oregano and tomato gets you off the ground for searing the chicken until tender, browned and juicy. Give your orzo the royal treatment, by tossing the mini pasta with a creamy Caesar vinaigrette, while the side salad of baby greens and cherry tomatoes gets a topping of Parmesan so it lands right on point.

We will send you:

  • 2 Chicken breasts
  • 140g Cherry tomatoes
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 1 Scallion
  • 140g Orzo
  • 30ml Balsamic vinegar
  • 45ml Caesar vinaigrette
  • 25g Shaved Parmesan (contains rennet)
  • 9.6g Tuscan Sun spices (salt, basil, dried tomatoes, fennel, oregano, marjoram, paprika, onion, rosemary, sugar, celery seeds, black pepper, garlic, red bell pepper, green bell pepper, turmeric, cayenne pepper)

Contains: Eggs, Milk, Mustard, Sulphites, Wheat

You will need:

Medium pot
Medium pan
Olive oil
Salt & pepper (S&P)
Total Fat
46 g
Saturated Fat
8 g
820 mg
Total Carb
64 g
10 g
53 g
5 g
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Boil the orzo
Bring a medium pot of salted water to a boil. Boil the orzo, 10 to 14 min., until just tender. Drain and rinse. Transfer to a bowl and toss with a drizzle of oil to prevent sticking. Keep warm.
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Cook the chicken
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with the spices and S&P. Cook, 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, halve the tomatoes. Thinly slice the scallion. In a large bowl, combine the vinegar, scallion and S&P.
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Make the salad
To the bowl of scallion, add 3 tbsp olive oil (double for 4 portions); stir well. Add the baby greens, tomatoes, ½ the cheese and S&P; toss well.
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Finish & serve
To the bowl of orzo, add the vinaigrette and S&P; stir well. Divide the orzo between your bowls. Top with the chicken and a spoonful of the salad. Garnish with the remaining cheese. Serve the remaining salad on the side. Bon appétit!

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