Grilled Chicken Orzo with Vegetables
- Marinate the chicken: In a bowl, combine olive oil, garlic powder, Italian seasoning, paprika, salt, and pepper. Coat chicken evenly; rest 15–30 minutes so flavors penetrate.
- Cook the orzo: Boil a large pot of salted water. Cook orzo until al dente (8–10 minutes). Drain, toss with 1 tsp olive oil to prevent sticking, and set aside.
- Grill the chicken: Heat a grill or grill pan to medium-high. Cook 5–6 minutes per side until nicely charred and the center reaches 165°F (74°C). Rest 5 minutes, then slice thinly, reserving juices.
- Sauté the vegetables: In a large skillet over medium heat, warm olive oil. Add zucchini and bell peppers; cook 4–5 minutes until just tender and lightly glossy. Stir in garlic and tomatoes; cook 1–2 minutes until fragrant and tomatoes soften.
- Combine & season: Add orzo to the skillet and toss to coat, then fold in sliced chicken and any resting juices. Squeeze in lemon juice, season with salt and pepper, and adjust to taste. If needed, add a splash of warm water for a looser texture.
- Finish & serve: Remove from heat; sprinkle with feta and parsley. Serve warm or at room temperature for a fresh, balanced bowl with creamy, salty pops from the feta.
FAQs
Can I make this ahead?
Yes. Refrigerate up to 3 days. For best texture, reserve the feta and parsley to mix in just before serving, and refresh with a drizzle of olive oil and a squeeze of lemon.
What proteins can I substitute?
Try grilled shrimp, salmon, or chickpeas for a vegetarian option. Keep the lemon and herbs the same to maintain that bright Mediterranean profile.
How do I make it creamier?
Fold in 2–3 tbsp (30–45 ml) Greek yogurt or a splash of cream off the heat. Loosen with a spoon of warm water if needed so it stays silky, not heavy.
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