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BBQ
Ready in 25 minutes

Italian-Style Grilled Chicken

Salsa Verde Orzo with Warm String Bean & Almond Salad

Cooking time

25 minutes

Servings

2/4

Calories

770 /serving

Buon appetito! Embrace the Italian lifestyle with an easygoing dinner that displays confidence in good ingredients. Like the toasted sliced almonds that you’ll use to crunchify a salad of fresh tomatoes and garlic-sautéed string beans. Or the salsa verde, quickly made with parsley and red wine vinegar, which you’ll work into some on-point orzo. And of course, those tender chicken thighs that prove to be so utterly at ease on the grill.

We will send you:

  • 4 Chicken thighs
  • 200g String beans
  • 1 Garlic clove
  • 1 Bunch of parsley
  • 2 Tomatoes
  • 30ml Red wine vinegar
  • 25g Sliced almonds
  • 140g Orzo
  • 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Almonds, Sulphites, Wheat

You will need:

Medium pot
Large pan
Strainer
Olive oil
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
37 g
Saturated Fat
5 g
Sodium
580 mg
Total Carb
66 g
Sugars
9 g
Protein
48 g
Fibre
8 g
Preparation
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Toast the almonds
Heat the BBQ on high, making sure to oil the grill first. Heat a medium, dry pot on medium. Toast the almonds, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a plate and reserve the pot.
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Boil the orzo
Fill the same pot with salted water and bring to a boil. Boil the orzo, 10 to 14 min., until just tender. Drain and rinse. Return to the pot and toss with a drizzle of oil to prevent sticking. Keep warm.
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Grill the chicken
Meanwhile, pat the chicken* dry with paper towel; season with ⅓ of 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), 4 to 6 min. per side, until cooked through. Transfer to a plate.
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Mise en place
Meanwhile, small-dice the tomatoes. Remove the stem ends of the string beans. Mince the garlic. Finely chop the parsley leaves and stems. In a small bowl, make the salsa verde by combining the parsley, ⅔ of the vinegar, ½ the garlic, ½ the almonds, 3 tbsp olive oil (double for 4 portions), ½ the remaining spices and S&P.
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Sauté the string beans & make the salad
In a large pan, heat a drizzle of oil on medium-high. Sauté the string beans and remaining garlic, 1 to 2 min., until beginning to soften. Add 1 tbsp water (double for 4 portions) and S&P. Sauté, 1 to 2 min., until crisp-tender. Transfer to a bowl and add the tomatoes, remaining almonds, vinegar and spices, a drizzle of olive oil and S&P; toss well.
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Finish & serve
To the pot of orzo, add ½ the salsa verde; stir well. Divide the orzo between your plates. Top with the chicken and salad. Spoon the remaining salsa verde over the chicken. Bon appétit!

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