BBQ Chicken Breasts
Eggplant & Pesto Pasta Salad with Mosto Cotto Drizzle
Cooking time
30 minutes
Servings
2/4
Calories
920 /serving
Grill marks mean high marks when it comes to this made-for-sunset supper. As a centrepiece, there are chicken breasts done to juicy under a liberal sprinkling of garlicky, peppery seasonings. Eggplant gets its turn on the heat of the barbecue until lusciously softened and browned. Pop the tender morsels into a finely textured pasta salad made with orzo, baby greens and basil pesto. The finishers are Parmesan shavings and a mosto cotto drizzle.
We will send you:
- 2 Chicken breasts
- 1 Eggplant
- 45ml Basil pesto
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Mosto cotto
- 140g Orzo
- 25g Shaved Parmesan (contains rennet)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Cashews, Milk, Sulphites, Wheat
You will need:
Medium pot
Strainer
Oil
Salt & pepper (S&P)
Basting brush
BBQ (or grill pan)
Total Fat
45 g
Saturated Fat
8 g
Sodium
780 mg
Total Carb
77 g
Sugars
14 g
Protein
57 g
Fibre
12 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Bring a medium pot of salted water to a boil. Cut the eggplant lengthwise into ½ inch pieces; season with a pinch of salt. Roughly chop the baby greens.
Boil the orzo
Add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender. Drain and rinse. Transfer to a bowl and toss with a drizzle of oil to prevent sticking.
Grill the chicken
Meanwhile, pat the chicken* dry with paper towel; season with ⅔ of the spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Wipe out and reserve the grill pan, if using.
Grill the eggplant
Pat the eggplant dry with paper towel; brush with oil and season with the remaining spices. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, 2 to 4 min. per side, until browned and tender. Transfer to a cutting board. Once cool enough, medium-dice.
Make the orzo salad
In a large bowl, combine the pesto and 3 tbsp oil (double for 4 portions). Add the orzo, eggplant, baby greens and S&P; toss well.
Plate your dish
Divide the orzo salad between your plates. Drizzle with the mosto cotto. Top with the chicken. Garnish with the cheese. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
