Canadian Farmers' Market Chicken Grill
with Garlic Scape Vinaigrette
Cooking time
30 minutes
Servings
2/4
Calories
870 /serving
Go to any farmers market, and you’ll see a very clear sign of summer: curvy green garlic stalks. Scapes bring a mellow, sweet, chive-like flavour to a vinaigrette shimmering over an equally summery arrangement of grilled corn on the cob, heirloom zucchini and juicy chicken.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 60g Garlic scapes
- 2 Ears of corn
- 2 Heirloom zucchini
- 15ml White balsamic vinegar
- 140g Orzo
- 8g Montréal Steak House spices (sea salt, spices, onion, garlic, mustard, coriander seeds, thyme, canola oil)
Contains: Mustard • Sulphites • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
BBQ (or pan)
Total Fat
28 g
Saturated Fat
4 g
Sodium
590 mg
Total Carb
106 g
Sugars
18 g
Protein
57 g
Fibre
8 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 to the pot of boiling water 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.
Grill the chicken
- Pat the chicken* dry; season with the spices and S&P.
- Add to the BBQ (or pan) and grill, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, quarter the zucchini lengthwise.
- In a large bowl, combine the zucchini, corn, garlic scapes, a drizzle of oil and S&P.
Grill the corn, garlic scapes & zucchini
- Add the corn to the BBQ (or pan) and grill, turning occasionally, 7 to 9 min., until tender and beginning to brown.
- Add the garlic scapes and zucchini to the BBQ (or pan) and grill, turning occasionally, 3 to 4 min., until tender and beginning to brown.
- Transfer to a cutting board and thinly slice the garlic scapes crosswise.
Make the vinaigrette
- In a small bowl, combine the garlic scapes, vinegar, 2 tbsp oil (double for 4 portions) and S&P.
Finish & serve
- To the pot of orzo, add 1 tbsp of the vinaigrette (double for 4 portions) and S&P; stir well.
- Divide the orzo, chicken, corn and zucchini between your plates.
- Drizzle with the remaining vinaigrette. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
