Mediterranean-Style Chicken over Orzo Salad
with String Beans, Tomato & Goat Cheese
Cooking time
20 minutes
Servings
2/4
Calories
850 /serving
We’ve taken some of our favourite Mediterranean ingredients and combined them in a stunning orzo dish. String beans, summer tomato and creamy goat cheese make for an otherworldly pasta salad. Served up warm alongside grilled chicken seasoned with a mix of garlic and roasted sweet pepper, this dish evokes the best of the region on a plate.
We will send you:
- 4 Chicken thighs (or 2 chicken breasts; or 4 bone-in chicken thighs; or 2 bone-in chicken legs; or 6 chicken drumsticks)
- 1 Bunch of basil
- 100g String beans
- 50g Diced onions
- 1 Tomato
- 15ml Minced garlic
- 142g Orzo
- 15ml Balsamic vinegar
- 15ml Whole-grain mustard
- 30g Goat cheese
- 10g Mediterranean Excursion 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 pan
Strainer
Olive oil
Salt & pepper
Oil
Medium pot
Total Fat
42 g
Saturated Fat
8 g
Sodium
780 mg
Total Carb
70 g
Sugars
9 g
Protein
50 g
Fibre
6 g
Preparation
Boil the orzo
Bring a medium pot of salted water to a boil. Add the orzo; stir gently to separate. Cook, 10 to 14 minutes, until just tender. Thoroughly drain the orzo; rinse under running water, transfer to a bowl and toss with a drizzle of oil to prevent sticking. Set aside in a warm spot.
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. Add the chicken thighs* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through (if you received a different cut of chicken, find your alternate cooking method at www.makegoodfood.ca/chicken). Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan.
Mise en place
While the chicken cooks, halve the string beans crosswise. Roughly chop the tomato. Pick the basil leaves off the stems, discarding the stems.
Sauté the vegetables
In the reserved pan of fond, heat a drizzle of oil. Add the onions and garlic; cook, 1 to 2 minutes, until translucent. Add the string beans and tomato; cook, 2 to 3 minutes, until the string beans are crisp-tender. Season with S&P to taste.
Finish & serve
In a small bowl, combine the balsamic vinegar, 3 tbsp olive oil (double for 4 portions) and as much of the mustard as you’d like; 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 salad between your plates. Garnish with the basil leaves (tear before adding). Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
