BBQ Chicken Thighs & Chunky Zucchini
with Orzo-Cucumber Salad & Tzatziki
Cooking time
25 minutes
Servings
4
Calories
520 /serving
Give family dinner night a breath of fresh air by bringing a whiff of char to the table. Chicken thighs sizzle to tender on a hot barbecue grill, joined by slices of zucchini (cut them nice and thick to retain some bite over the heat). Turn spring into summer with an accompanying pasta salad made up of teensy orzo combined with cucumbers and white balsamic. A swoosh of creamy tzatziki smooths everything into place.
We will send you:
- 8 Chicken thighs
- 2 Garlic cloves
- 3 Cucumbers
- 2 Zucchini (green, yellow or heirloom)
- 30ml White balsamic vinegar
- 280g Orzo
- 90g Garlic-cucumber yogurt (tzatziki)
- 20g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
BBQ (or grill pan)
Oil
Medium pot
Strainer
Salt & pepper (S&P)
Total Fat
11 g
Saturated Fat
3 g
Sodium
600 mg
Total Carb
63 g
Sugars
8 g
Protein
45 g
Fibre
4 g
Preparation
Boil the orzo
Heat the BBQ on 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. Return to the pot and toss with a drizzle of oil to prevent sticking. Keep warm.
Mise en place
Meanwhile, small-dice the cucumbers. Mince the garlic. Cut the zucchini into ½ inch rounds on an angle. In a large bowl, combine the zucchini, a drizzle of oil, ½ the garlic, ⅓ of the spices and S&P.
Grill the chicken & zucchini
Pat the chicken* dry with paper towel; season with ⅔ of the remaining 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, 4 to 6 min. per side, until cooked through. Transfer to a plate. Add the zucchini to the BBQ (or to the same grill pan heated on medium-high) and grill, turning occasionally, 4 to 6 min., until browned and tender.
Make the orzo salad
Meanwhile, in a second large bowl, combine the vinegar, 2 tbsp oil, the orzo, cucumbers, remaining garlic and spices, and a big pinch of S&P.
Plate your dish
Divide the tzatziki between your plates and spread out in a circular motion. Top with the orzo salad, chicken and zucchini. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
