Grilled Chicken Paillard with Caper-Mustard Vinaigrette
over Spiced Orzo
Cooking time
25 minutes
Servings
2/4
Calories
800 /serving
A Father’s Day barbecue, with a French accent. With a quickie marinade of cider vinegar and mustard, thin-cut chicken goes from pan to pasta in ultra-mouth-watering form. A vinaigrette made with chopped capers gets drizzled over the side salad and the main attraction. C’est extra!
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 200g Radishes
- 140g Orzo
- 15ml Whole-grain mustard
- 30ml Apple cider vinegar
- 10g Capers
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Mustard • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Olive oil
Total Fat
39 g
Saturated Fat
6 g
Sodium
820 mg
Total Carb
61 g
Sugars
5 g
Protein
50 g
Fibre
6 g
Preparation
Mise en place
- 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.
- Thinly slice the radishes.
- Roughly chop the capers.
- Pat the chicken dry and halve horizontally.
- In a large bowl, combine the chicken, ½ the mustard, ⅓ of the vinegar, a drizzle of olive oil, ⅓ of the spices and S&P.
Boil the orzo
- 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; season with ½ the remaining spices and S&P.
Grill the chicken
- Meanwhile, add the chicken* to the BBQ (or pan, shaking off any excess marinade) and grill, 3 to 4 min. per side, until cooked through.
Make the vinaigrette
- Meanwhile, in a medium bowl, combine the capers, remaining mustard, vinegar and spices, 4 tbsp olive oil (double for 4 portions) and S&P.
Make the salad
- In a second large bowl, combine the baby greens, radishes and ½ the vinaigrette.
Plate your dish
- Divide the orzo between your plates.
- Top with the chicken and salad.
- Drizzle the chicken with the remaining vinaigrette. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
