Description

This recipe is for a Mediterranean-style chicken and Orzo salad that is quick, easy, and perfect for a weeknight dinner. The dish is made with juicy chicken thighs, tender Orzo pasta, fresh veggies, and a bright lemon flavor.

Ingredients

Scale

1 cup orzo

1 lbs boneless skinless chicken thighs – 4-5 large

1/4 red onion

1 English cucumber

1 cup grape tomatoes

1 cup fresh parsley

1/2 cup freshly grated parmesan

1/2 cup green olives

1 Tbsp chicken seasoning

1 tsp butter

2.5 Tbsp olive oil

1 lemon

sea salt

pepper

Instructions

Bring a large pot of water to a boil.
Dice one large English cucumber and add it to a large salad bowl.
Dice grape tomatoes and add them to the salad bowl as well.
Once the water is boiling, add salt and 1 cup of Orzo pasta to the pot. Give it a quick stir and let it cook for about 8-10 minutes or until tender.
Preheat a large pan over medium heat. Once hot, add a drizzle of olive oil and a small blob of butter.
Add the chicken thighs to the pan and season them generously with chicken seasoning. Let them cook for 6-8 minutes on each side until browned.
Finely chop a quarter of a red onion and a handful of parsley, then add them to the salad bowl.
Grate about half a cup of Parmesan cheese into the bowl.
Once the pasta is cooked, drain it and add it to the salad bowl.
Season everything with sea salt, black pepper, a drizzle of olive oil, and the juice of a whole lemon.
Toss all of the ingredients to combine them well.
Serve the Orzo and veggies in a bowl, top it with a piece of chicken, and drizzle the pan juices over it.
Garnish with a few olives and serve.

Prep Time: 15 minutes
Cook Time: 20 minutes
Cuisine: italian cuisine, Mediterranean

Nutrition

Serving Size: 4 PEOPLE
Calories: 468kcal
Sugar: 4g
Sodium: 587mg
Fat: 21g
Saturated Fat: 6g
Trans Fat: 0.1g
Carbohydrates: 37g
Fiber: 4g
Protein: 33g
Cholesterol: 119mg