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Mediterranean-Spiced Chicken

and Warm Pasta Salad with Sautéed Veggies

Cooking time

30 minutes

Servings

3 / 6

Calories

606 /serving

Back by popular demand, a delicious orzo salad for you and your family to enjoy. Tossed with sautéed zucchini, cherry tomatoes and baby spinach, this warm pasta salad is a real treat. Served alongside juicy chicken thighs seasoned with an incredible Mediterranean spice blend.

We will send you:

  • 4 Chicken thighs (boneless)
  • 115g Baby spinach
  • 2 Garlic cloves
  • 1 Green zucchini
  • 115g Cherry tomatoes
  • 1 Bunch parsley
  • 30g Kalamata olives
  • 15ml Red wine vinegar
  • 10ml Dijon mustard
  • 225g Orzo
  • 8g Mediterranean spice blend
  • 60g Feta cheese

You will need:

Olive oil
Salt & pepper
Strainer
Medium pot
Large pan
Total Fat
19 g
Saturated Fat
6 g
Sodium
478 mg
Total Carbs
63 g
Sugars
7 g
Protein
44 g
Preparation
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Mise en place
Bring a medium pot of salted water to a boil. Medium dice the zucchini. Mince the garlic. Halve the tomatoes. Roughly chop the spinach and parsley. Pit and roughly chop the olives.
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Cook the orzo
Add the orzo to the pot of boiling water. Cook, 4 to 6 minutes, or until al dente (still firm to the bite). Drain thoroughly and return to the pot. Drizzle with olive oil and toss to coat.
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Cook the vegetables
In a large pan, heat a generous drizzle of olive oil on medium. Add the zucchini and garlic. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomatoes and cook, 1 to 2 minutes, or until softened. Season with S&P to taste. Add the spinach and cook, 1 to 2 minutes, or until wilted. Transfer the cooked veggies to the pot of orzo and wipe out the pan.
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Cook the chicken
In a large pan, heat a generous drizzle of olive oil on medium-high. Pat the chicken dry with paper towel. Season with the Mediterranean spice blend and pepper on both sides. Add the seasoned chicken to the pan and cook (partially covered), 4 to 6 minutes per side, or until crispy and cooked to 165°F.
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Finish & plate your dish
To make the dressing, in a small bowl, combine the mustard and vinegar. Slowly whisk in 2 tbsp of olive oil until well combined (double the oil for 6 portions). To the pot of orzo, add the olives, feta (crumble before adding), ½ the parsley and as much of the dressing as you’d like. Season with S&P to taste; stir to combine. To serve, divide the dressed orzo and Mediterranean chicken between your dishes. Garnish with the remaining parsley. Bon appétit!