Greek Grilled Organic Chicken
with Fresh Minty, Peach & Feta Salad
Cooking time
30 minutes
Servings
2/4
Calories
850 /serving
Your newest summer food memory? This spectacular salad. It bursts onto the scene with juicy seasonal peaches, cucumbers and tangy feta cheese, with a cool breezy hint of fresh mint. It's even more memorable with zucchini-studded orzo and grilled chicken breasts.
We will send you:
- 2 Organic skin-on chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Green zucchini
- 14g Mint
- 2 Peaches
- 3 Cucumbers
- 1 Yellow zucchini
- 1 Lime
- 140g Orzo
- 60g Feta
- 10g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)
Contains: Milk • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Olive oil
BBQ (or pan)
Total Fat
35 g
Saturated Fat
10 g
Sodium
490 mg
Total Carb
83 g
Sugars
18 g
Protein
56 g
Fibre
10 g
Preparation
Boil the orzo
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first. Bring a medium pot of salted water to a boil.
- Add the orzo 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.
Mise en place
- Meanwhile, quarter both types of zucchini lengthwise.
- Halve, pit and medium-dice the peaches.
- Halve the cucumbers lengthwise; cut crosswise into ½ inch pieces.
- Juice the lime.
- Pick the mint leaves off the stems; roughly chop the leaves.
Grill the chicken & zucchini
- Pat the chicken dry; season with ½ the spices and S&P.
- In a medium bowl, combine the zucchini, a drizzle of oil, the remaining spices and S&P.
- Add the chicken* to the BBQ (or pan) and grill, 6 to 8 min. per side, until cooked through.
- Add the zucchini to the BBQ (or pan) and grill, 2 to 3 min. per side, until tender.
- Transfer to a cutting board and let the chicken rest before slicing.
- Roughly chop the zucchini.
Make the salad
- In a large bowl, combine the peaches, cucumbers, mint (start with ½), lime juice, cheese, a generous drizzle of olive oil and S&P.
Dress the orzo
- To the bowl of orzo, add the zucchini, a drizzle of oil and S&P; toss well.
Plate your dish
- Divide the orzo between your plates.
- Top with the chicken and a spoonful of the salad.
- Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
