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  • Author: Howard Land
  • Total Time: 35 minutes


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.



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



  1. Bring a large pot of water to a boil.
  2. Dice one large English cucumber and add it to a large salad bowl.
  3. Dice grape tomatoes and add them to the salad bowl as well.
  4. 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.
  5. Preheat a large pan over medium heat. Once hot, add a drizzle of olive oil and a small blob of butter.
  6. 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.
  7. Finely chop a quarter of a red onion and a handful of parsley, then add them to the salad bowl.
  8. Grate about half a cup of Parmesan cheese into the bowl.
  9. Once the pasta is cooked, drain it and add it to the salad bowl.
  10. Season everything with sea salt, black pepper, a drizzle of olive oil, and the juice of a whole lemon.
  11. Toss all of the ingredients to combine them well.
  12. Serve the Orzo and veggies in a bowl, top it with a piece of chicken, and drizzle the pan juices over it.
  13. Garnish with a few olives and serve.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Cuisine: italian cuisine, Mediterranean


  • 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