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Easy prep

Seared Chicken with Mediterranean Orzo

Goat Cheese & Vegetables

Cooking time

25 minutes

Servings

2 / 4

Calories

850 /serving

We’ve taken a generous selection of our favourite Mediterranean ingredients and flavours and combined them in tonight’s stunning orzo dish. Green beans, vine-ripened tomatoes and creamy goat cheese make for an otherworldly pasta salad. Served up with seared chicken thighs that have been seasoned with a roasted red pepper and garlic spice blend, this dish evokes the best of the region in one bowl!

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
  • 8g Roasted garlic & red pepper spice blend (garlic, salt, sugar, red pepper, powdered vinegar, green pepper, sunflower oil, paprika, turmeric, Cayenne pepper)

  • Contains: Gluten, 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
    a picture
    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 a bit of olive oil to prevent sticking and set aside.
    a picture
    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. Cook, partially covered, 4 to 6 minutes per side or until cooked through. Transfer the chicken to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.
    a picture
    Mise en place
    While the chicken cooks, halve the green beans. Roughly chop the tomato. Pick the basil leaves off the stems.
    a picture
    Cook the vegetables
    In the reserved pan, 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.
    a picture
    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 (tearing before adding). Bon appétit!

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