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Fresh pre-cut ingredients
20 minutes

Tomato-Braised Chicken Thighs

with Grated Zucchini & Leafy Green Orzo

Cooking time

20 minutes




720 /serving

Right this way for a winter-busting recipe! To seal in the deliciousness, these chicken thighs finish cooking directly in a sassy sauce. It’s bright with cherry tomatoes and lively with a Greek-inspired herb blend—and what you don’t see is the grated zucchini that’s boosting your serving of vegetables. Mix some wilted leafy greens and butter into the orzo as a base, and enjoy how the teeny tiny pasta brings a delicate consistency to the jumbo-size flavours on the table.

We will send you:

  • 4 Chicken thighs
  • 120g Baby greens (baby spinach or kale)
  • 15ml Minced garlic
  • 1 Zucchini
  • 100g Mirepoix
  • 142g Orzo
  • 400ml Cherry tomatoes (canned)
  • 10g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)

Contains: Milk, Wheat

You will need:

Medium pot
Large high-sided pan
Olive oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
10 g
400 mg
Total Carb
70 g
12 g
48 g
9 g
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Start the chicken
Bring a medium pot of salted water to a boil. In a large, high-sided pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spices and S&P. Cook, partially covered, 4 to 6 min. on one side, until partially cooked. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
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Start the sauce
Grate the zucchini. In the reserved pan, heat a drizzle of olive oil on medium-high. Sauté the garlic and mirepoix, 3 to 5 min., until beginning to soften. Add the zucchini and sauté, 1 to 2 min., until softened; season with the remaining spices and S&P.
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Finish the chicken & sauce
To the pan of vegetables, add the tomatoes, chicken (browned-sides up) and ¼ cup water (double for 4 portions). Cook, stirring occasionally, 5 to 6 min., until the chicken* is cooked through and the sauce has slightly reduced.
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Boil & dress the orzo
Meanwhile, place the spinach in a strainer. Add the orzo to the pot of boiling water and boil, 10 to 14 min., until just tender. Drain the orzo over the spinach to wilt. Return to the pot and add 2 tbsp butter (double for 4 portions) and S&P; toss well.
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Plate your dish
Divide the orzo between your plates. Top with the chicken and spoon the sauce over. Garnish with a drizzle of olive oil. Bon appétit!

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