Greek Grilled Chicken With Orzo Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A delicious summer time dish developed by Robin Nathan. I love the combo of lemon, feta and oregano! Ingredients:
6 garlic cloves, minced |
1 tablespoon lemon zest |
3 tablespoons fresh lemon juice |
1/2 cup olive oil, extra virgin |
2 tablespoons fresh oregano, chopped |
8 boneless skinless chicken thighs |
1/2 teaspoon salt |
1/4 teaspoon pepper |
8 ounces orzo pasta |
2 large tomatoes, seeded and diced |
6 scallions, sliced |
6 ounces feta cheese, crumbled |
2 tablespoons fresh oregano, minced |
1/3 cup olive oil |
3 tablespoons fresh lemon juice |
salt and pepper |
Directions:
1. For the Chicken:.
2. Combine the garlic, lemon zest and juice, olive oil, oregano, salt and pepper in a large bowl. Add chicken thighs and marinate in the refrigerator at least 30 minutes or up to 2 hours.
3. While the chicken is marinating prepare the orzo salad (see below).
4. When ready to cook, remove the chicken from the marinade and grill over medium-high heat for 3-5 minutes per side.
5. For the Orzo Salad:.
6. Combine the tomatoes, scallions, feta cheese, oregano, olive oil, lemon juice, salt and pepper in a small bowl.
7. Cook the orzo pasta according to package directions. Drain the orzo and toss it with 3/4 of the tomato mixture.
8. To Serve.
9. Mound the orzo salad on a serving platter, top with the hot grilled chicken and spoon the reserved tomato mixture on top.
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