Seared Chicken Breasts over Italian-Style Orzo Salad
with Peas, Roasted Pepper & Garlicky Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
560 /serving
An instant classico, this delightful dinner borrows the best of the Italian table. Heat up a pan to sear the 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 Mediterranean seasonings and garlic in a white balsamic vinaigrette. Add green peas, roasted pepper and fresh sweet pepper and you’ve got the tricolore flag.
We will send you:
- 2 Chicken breasts
- 1 Garlic clove
- 1 Sweet pepper
- 30ml White balsamic vinegar
- 200g Green peas
- 1 Roasted pepper
- 140g Orzo
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Sulphites, Wheat
You will need:
Medium pot
Strainer
Olive oil
Oil
Salt & pepper (S&P)
Large pan
Total Fat
8 g
Saturated Fat
2 g
Sodium
690 mg
Total Carb
74 g
Sugars
11 g
Protein
53 g
Fibre
9 g
Preparation
Cook the chicken
Bring a medium pot of salted water to a boil. In a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ⅓ of the spices and S&P. Cook, partially covered, 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 pepper. Thinly slice the roasted pepper. Mince the garlic. In a small bowl, make the vinaigrette by combining the garlic (start with ½ for a milder flavour), vinegar, 3 tbsp olive 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 pepper, 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.
