Spicy mustard chicken with zuchinni and orzo

This chicken marinade was, like many dishes I come up with, borne out of necessity due to lack of standard ingredients.  I regularly make my chicken marinade with olive oil, balsamic vinegar and seasoning; but I realized too late that I was out of my beloved vinegar.  I don’t especially like the taste of chicken with lemon, so I was forced to find another acid to balance out my lovely olive oil.  I was introduced to Inglehoffer mustard by a friend who used it as a dip for appetizers, and became hooked immediately.  It is spicy and a bit creamy: very different from your regular deli mustard.  If you don’t have this particular mustard any spicy version will do, but I highly recommend picking up a bottle.

1 lb chicken breast, skinned and deboned
4 tbsp olive oil
Salt, to taste
1 tbsp mustard (my favourite is Inglehoffer Sweet Hot Pepper Mustard, found in the deli section of your grocery store)
1 tsp garlic powder
1/4 tsp chilli powder
1/2 tsp dried oregano

Mix your marinade ingredients thoroughly.  It will be more of a paste and less of a liquid: don’t worry, it will still flavour your chicken beautifully.


Spread the marinade over your chicken and set aside in the fridge until ready to barbeque.


2 zucchini, cut in half lengthwise
Olive oil
Salt, to taste
Pepper, to taste
Onion powder, to taste
Pastry brush

Brush over your zucchini and barbeque.

1 cup orzo pasta
3 cups chicken stock (I used homemade but you could also use Campbells if you’d prefer)
Salt, to taste
1/2 cup Parmesan, grated
1/2 tsp garlic powder
1/4 tsp dried basil
Pepper, to taste
Pasta pot

If you are using a homemade stock from a roasted chicken carcass, a pinch of salt is all that is required.  Heat your stock until it boils then add your pasta and cook to 1 minute less than al-dente.  Drain your pasta and set aside.


Barbeque your chicken at medium high heat until browned on both sides and thoroughly cooked.  When pierced, only clear juices should run out.  The marinade will caramelize and leave your chicken a blackened colour, don’t worry it’s not burnt.  Remove the chicken from the heat and allow it to rest for a few minutes before serving.


Finally, pour your pasta back into the pot and mix with the grated Parmesan and seasoning, mix until thoroughly combined then serve immediately with your chicken.






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