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Easy prep

Mediterranean Chicken over Orzo Salad

with Green Beans, Tomatoes & Goat Cheese

Cooking time

25 minutes

Servings

2/4

Calories

850 /serving

We’ve taken a generous selection of our favourite Mediterranean ingredients and combined them in a stunning orzo dish. Green beans, vine-ripened tomatoes and creamy goat cheese make for an otherworldly pasta salad. Served up warm alongside grilled chicken thighs seasoned with a spice blend starring garlic and roasted red pepper, this dish evokes the best of the region in one plate.

We will send you:

  • 4 Chicken thighs
  • 1 Bunch of basil
  • 100g Trimmed green beans
  • 50g Diced onions
  • 1 Tomato
  • 15ml Minced garlic
  • 142g Orzo
  • 15ml Balsamic vinegar
  • 15ml Whole grain mustard
  • 30g Goat cheese
  • 10g Roasted garlic & red pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, Cayenne pepper)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Medium pan
Strainer
Olive oil
Salt & pepper
Oil
Large pot
Total Fat
42 g
Saturated Fat
8 g
Sodium
780 mg
Total Carbs
70 g
Sugars
9 g
Protein
50 g
Fibres
6 g
Preparation
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Cook the orzo
Bring a large pot of salted water to a boil. Add the orzo and cook, 10 to 14 minutes, until just tender. Drain thoroughly; drizzle with olive oil to prevent sticking and set aside.
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Cook the chicken
While the orzo cooks, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with the spice blend and S&P. Add to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan.
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Mise en place
While the chicken cooks, halve the green beans crosswise. Roughly chop the tomato. Pick the basil leaves off the stems.
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Cook the vegetables
In the reserved pan of fond, heat a drizzle of oil. Add the onions and garlic; cook, 1 to 2 minutes, until translucent. Add the green beans and tomatoes and cook, 2 to 3 minutes, until crisp-tender. Season with S&P.
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Finish & serve
In a bowl, combine the mustard, vinegar and 3 tbsp of olive oil (double for 4 portions); season with S&P. To the pan of vegetables, add the orzo and goat cheese. Drizzle with as much of the vinaigrette as you’d like; season with S&P to taste. Divide the chicken and orzo between your plates. Garnish with the basil leaves (tear before adding). Bon appétit!

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