Description
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 tbsp lemon juice
For the Orzo:
1 cup orzo pasta
2 cups chicken broth
1/2 cup cherry tomatoes, halved
1/4 cup Kalamata olives, sliced
1/4 cup red onion, finely chopped
1/2 cup baby spinach, chopped
1/2 cup crumbled feta cheese
1 tbsp fresh parsley, chopped
For the Lemon Dressing:
2 tbsp olive oil
1 tbsp fresh lemon juice
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
Directions:
Preheat a grill pan or skillet over medium heat. Rub chicken breasts with olive oil, oregano, garlic powder, salt, pepper, and lemon juice. Grill for 5-6
minutes per side, or until cooked through. Let rest, then slice.
Cook the orzo: In a saucepan, bring chicken broth to a boil, add orzo, and cook until tender (about 10 minutes). Drain any excess liquid.
In a large bowl, combine cooked orzo, cherry tomatoes, olives, red onion, spinach, and feta.
In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Drizzle over the orzo mixture and toss to coat.
Serve the orzo topped with sliced grilled chicken and a sprinkle of fresh parsley. Enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 450 per serving Servings: 4 servings
Step-by-Step Guide
1. Marinate the Chicken: In a small bowl, combine 1 tbsp olive oil, 1 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper, and 1 tbsp lemon juice. Rub this mixture all over the chicken breasts and let them sit while you prepare your cooking surface.
2. Cook the Chicken: Preheat a grill pan or skillet over medium heat. Add the chicken and cook undisturbed for 5-6 minutes per side, until the internal temperature reaches 165°F. Transfer to a plate, cover loosely with foil, and let rest for 5 minutes before slicing.
3. Prepare the Orzo Base: While the chicken cooks, bring 2 cups of chicken broth to a boil in a saucepan. Add 1 cup of orzo, reduce heat to a simmer, and cook for 8-10 minutes, stirring occasionally, until al dente. Drain any remaining liquid.
4. Assemble the Salad: In a large mixing bowl, combine the warm, cooked orzo with the halved cherry tomatoes, sliced olives, chopped red onion, and chopped spinach. The residual heat will slightly wilt the spinach.
5. Make & Add Dressing: In a separate small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp oregano, 1/4 tsp salt, and 1/4 tsp pepper. Pour over the orzo mixture, add the crumbled feta, and toss gently to combine.
6. Serve: Divide the orzo salad among plates, top with sliced grilled chicken, and garnish with chopped fresh parsley.
Serving Suggestions
This dish is versatile. For a complete Mediterranean feast, serve it with warm pita bread and a side of tzatziki or hummus. It’s excellent warm, at room temperature, or even chilled, making it perfect for picnics and potlucks. For a lighter meal, the orzo salad can stand alone as a vegetarian option—simply omit the chicken.
How-to Summary
Season and grill chicken until cooked through. Cook orzo in chicken broth for enhanced flavor. Combine orzo with fresh vegetables and feta. Whisk a simple lemon-oregano dressing and toss everything together. Serve chicken sliced over the orzo salad.
Frequently Asked Questions
Can I make this ahead of time? Yes. Prepare the orzo salad and chicken separately. Store in airtight containers in the fridge for up to 2 days. Combine just before serving for best texture.
What can I use instead of orzo? Other small pastas like ditalini or couscous work well. For a gluten-free option, use quinoa and adjust the broth cooking method accordingly.
How do I prevent the orzo from becoming mushy? Cook it al dente and rinse briefly with cool water after draining to stop the cooking process, especially if serving later.
Can I use a different protein? Absolutely. Shrimp, salmon, or chickpeas (for a vegan version) are excellent substitutes for the chicken.
Is the feta cheese essential? It provides a key salty, creamy element. If substituting, try goat cheese or a dairy-free alternative, but adjust seasoning as needed.
Common Mistakes to Avoid
- Overcooking the Chicken: This leads to dry, tough meat. Use a meat thermometer and let it rest before slicing.
- Using Cold Ingredients: Combining the feta and spinach with warm orzo helps the flavors meld and slightly wilts the spinach.
- Skipping the Rest Time for Chicken: Resting allows juices to redistribute, ensuring moist slices.
- Underseasoning: Taste the orzo salad after tossing and adjust salt and lemon juice as needed before serving.
Conclusion
This Grilled Chicken and Lemon Orzo Salad is a testament to how simple ingredients can create a vibrant, satisfying meal. It masterfully balances protein, carbs, and fresh vegetables with a zesty dressing, all coming together in about 30 minutes. Whether for a quick weeknight dinner or a prepared lunch, this recipe delivers consistent, delicious results. Give it a try and enjoy a taste of the Mediterranean at your table.
