Greek-Style Chicken & Orzo
with Feta, Olives & Sun-Dried Tomatoes
Cooking time
15 minutes
Servings
2/4
Calories
800 /serving
Crank up the bouzouki tunes and start cooking. The chicken will be bursting with tastiness from sun-dried tomatoes and dark, briny olives. The orzo won’t be far behind, dotted with feta cheese and tender Brussels sprouts (conveniently boiled in the same pot as the pasta).
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 300g Brussels sprouts
- 30g Olives
- 30g Sliced sun-dried tomatoes
- 30ml Vegetable demi-glace
- 140g Orzo
- 30g Feta
- 10g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
3 or 6 tbsp Butter
Total Fat
33 g
Saturated Fat
15 g
Sodium
1150 mg
Total Carb
80 g
Sugars
11 g
Protein
51 g
Fibre
12 g
Preparation
Boil the orzo & Brussels sprouts
- Bring a medium pot of salted water to a boil.
- Quarter the Brussels sprouts lengthwise.
- Add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender.
- In the last 5 min., add the Brussels sprouts.
- Drain, return to the pot and add 2 tbsp butter (double for 4 portions); toss well.
- Add the cheese and S&P; stir well.
Start the chicken
- Meanwhile, pat the chicken dry; season with all but a pinch of the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, 1 to 2 min. per side, until partially cooked.
Make the sauce & finish the chicken
- To the pan, add ¼ cup water, 1 tbsp butter (double both for 4 portions), the tomatoes, olives, demi-glace, remaining spices and black pepper.
- Cook, stirring occasionally, 2 to 3 min., until the chicken* is cooked through and the sauce has thickened.
Plate your dish
- Divide the orzo and Brussels sprouts between your plates.
- Top with the chicken.
- Spoon the sauce over. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
