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Spiced Chicken Breasts over Mediterranean Orzo

with Goat Cheese & Sun-Dried Tomatoes

Cooking time

30 minutes




740 /serving

Make your life simple and your family’s life exciting all at once with this easy-to-make but fun-to-eat dish. Tasty, perfectly seasoned seared chicken breasts sit atop a warm salad starring pasta (always a plus!) and a Mediterranean-style medley of vegetables, each adding their own unique texture and colour—from sweet roasted yellow peppers to tender zucchini to chewy little sun-dried tomato morsels. The whole thing is crowned with salty crumbled goat cheese, for a savoury flourish.

We will send you:

  • 4 Chicken breasts
  • 3 Garlic cloves
  • 1 Zucchini
  • 2 Tomatoes
  • 1 Bunch of chives
  • 30ml Whole-grain mustard
  • 2 Roasted yellow peppers
  • 30ml White balsamic vinegar
  • 30g Sun-dried tomatoes
  • 250g Orzo
  • 60g Goat cheese
  • 15g 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 pot
Large high-sided pan
Olive oil
Salt & pepper
Total Fat
31 g
Saturated Fat
6 g
760 mg
Total Carbs
61 g
9 g
53 g
5 g
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Cook the orzo
Bring a medium pot of salted water to a boil. Add the orzo to the pot of boiling water and cook, 10 to 14 minutes, until just tender. Thoroughly drain the orzo, toss with a drizzle of olive oil to prevent sticking and set aside.
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Mise en place
While the orzo cooks, small-dice the zucchini. Small-dice the tomatoes. Mince the garlic. Small-dice the roasted yellow peppers. Roughly chop the sun-dried tomatoes. Thinly slice the chives.
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Prepare & cook the chicken
In a large, high sided pan, heat a drizzle of olive oil on medium-high. Pat the chicken dry with paper towel; season with ⅔ of the spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the chicken rest for 5 minutes before slicing it against the grain.
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Make the vinaigrette
While the chicken cooks, in a small bowl, combine the mustard and vinegar. Whisk in 6 tbsp olive oil; season with S&P to taste.
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Cook the vegetables
In the reserved pan of fond, heat a drizzle of olive oil on medium-high. Add the zucchini and sun-dried tomatoes; cook, stirring occasionally, 2 to 3 minutes, until beginning to soften. Add the garlic and cook, 30 seconds to 1 minute, until fragrant. Add the tomatoes and cook, stirring occasionally, 1 to 2 minutes, until combined; season with the remaining spice blend and S&P to taste.
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Finish the orzo & serve
To the pan of vegetables, add the cooked orzo, goat cheese, roasted yellow peppers and ½ the chives. Drizzle with as much of the vinaigrette as you’d like; season with S&P to taste and stir well to combine. Divide the orzo salad between your plates; top with the chicken. Garnish with the remaining chives. Bon appétit!

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