Grilled Porchetta Butter Chicken
with Broccoli Orzo and Bruschetta- Wheat
- Barley
- Sulphites
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Wheat
Ingredients: Chicken breasts • Broccoli • Roma tomato • Orzo (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Lemon • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Parsley • Garlic • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
170 g
Orzo
(Contains: Wheat)
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May be present: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
227 g
Broccoli
7 g
Parsley
2 unit(s)
Tomato
1 unit(s)
Lemon
2 unit(s)
Garlic, cloves
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
3 tbsp
Butter*
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
- Wash and dry all produce.
- To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Meanwhile, to a small microwaveable bowl, add 3 tbsp (6 tbsp) butter. Microwave in 15-sec intervals until butter has softened, but not melted.
- Peel, then mince or grate garlic.
- Zest, then juice lemon.
- Roughly chop parsley.
- To the boiling water, add orzo. Cook for 10-12 min, stirring occasionally, until tender but still firm to the bite.
- Meanwhile, to the softened butter, add Italian Herb Spice Blend, lemon zest, half the garlic and half the parsley. Season with salt and pepper. Stir to combine. Set aside. (NOTE: This is your porchetta butter.)
- Cut broccoli into bite-sized pieces.
- Once orzo is tender, add broccoli to the pot. Cook for 1-2 min more, stirring often, until broccoli is tender.
- Strain orzo and broccoli, then return to the pot, off heat.
- Add broth concentrate, 1 tbsp (2 tbsp) lemon juice and two-thirds of the porchetta butter. Stir to combine. Cover to keep warm.
- Cut tomatoes into 1/4-inch pieces.
- To a medium bowl, add tomatoes, remaining garlic, remaining parsley, and 1 tsp (2 tsp) oil. Season with salt and pepper. Stir to combine. (NOTE: This is your bruschetta topping.)
- Halve ciabatta. Drizzle 1 tsp (2 tsp) oil over top. Season cut sides with salt and pepper.
- Pat chicken dry with paper towels. Drizzle 1 tsp (2 tsp) oil over the top and flip to coat. Season with salt and pepper.
- To one side of the grill, add chicken. Reduce heat to medium, close lid and grill for 6-8 min per side, until chicken is cooked through.**
- Meanwhile, add ciabatta to the other side of the grill, cut-side down. Close lid and grill for 2-4 min per side, until toasted.
- Transfer ciabatta to a plate.
- Transfer chicken to a plate. Cover loosely with foil. Rest for 2-3 min before slicing.
- Thinly slice chicken, if you like.
- Divide chicken, orzo and ciabatta between plates.
- Spoon remaining porchetta butter over chicken.
- Top ciabatta with bruschetta topping.
If you've opted to get chicken breasts, prep and grill in the same way the recipe instructs you to prep and grill pork chops, then increase the grill time to 6-8 min.**
