Nick’s Pick | BBQ Chicken over Italian-Style Orzo Salad
with Peas, Roasted Pepper & Garlicky Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
790 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. An instant classico, this delightful dinner borrows the best of the Italian table. Bust out the barbecue to grill chicken breasts, sealing in those savoury juices so they’re ready to run when sliced for plating. Orzo is pasta that masquerades as rice, and here it soaks up lively olive-flecked seasonings and garlic in a white balsamic vinaigrette. Add green peas, roasted pepper and fresh sweet peppers and you’ve got the tricolore flag.
We will send you:
- 2 Chicken breasts
- 1 Garlic clove
- 2 Sweet peppers
- 30ml White balsamic vinegar
- 150g Green peas
- 1 Roasted pepper
- 140g Orzo
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Sulphites, Wheat
You will need:
Medium pot
Strainer
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
32 g
Saturated Fat
4 g
Sodium
400 mg
Total Carb
77 g
Sugars
14 g
Protein
53 g
Fibre
9 g
Preparation
Grill the chicken
Heat the BBQ on high, making sure to oil the grill first. Bring a medium pot of salted water to a boil. Pat the chicken* dry with paper towel; season with ⅓ 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.
Boil the orzo & peas
Meanwhile, add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender. In the final min., add the peas. Drain and rinse. Transfer to a bowl and toss with a drizzle of oil to prevent sticking; season with ½ the remaining spices and S&P. Keep warm.
Mise en place
Meanwhile, core and thinly slice the sweet peppers lengthwise. Thinly slice the roasted pepper lengthwise. Mince the garlic. In a small bowl, make the vinaigrette by combining the garlic (start with ½ for a milder flavour), vinegar, 3 tbsp oil (double for 4 portions), the remaining spices and S&P.
Make the orzo salad
To the bowl of orzo and peas, add the sweet peppers, roasted pepper, vinaigrette and S&P; toss well.
Plate your dish
Divide the orzo salad between your plates. Top with the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
