Greek Orzo Pasta with Chicken

|Lynn Frey

I've gone Greek this week, and goodness... it was SO good.

This recipe actually started months ago. This spring, I was shopping at our local Amish grocery store when I spotted something I hadn't seen in a long time—gluten-free orzo pasta!

Since our family has gone gluten-free, orzo is one of those things I've really missed. So when I saw it sitting there on the shelf...

I might have bought the whole shelf.

I've been saving those little boxes of orzo for summer salads, and with fresh cucumbers coming out of the garden right now, this was the week to finally break into my stash.

We turned that orzo into the freshest Greek-inspired summer salad and paired it with Greek Grilled Chicken to make it a complete meal.

Y'all, this meal is just so fresh and clean.

I'll warn you—this one does have a few more steps than some of the quick recipes I normally share, and it takes a little extra time to pull together.

But I promise you, it's worth it.

In fact, make extra. You'll be very happy when you open the refrigerator the next day and remember you have this waiting for lunch!

And if it's a busy night and you don't want to mess with grilling the chicken? Don't let that stop you. Grab a rotisserie chicken on your way home. I even think some crispy chicken tenders sliced over the top would be absolutely delicious.

It doesn't have to be complicated to get fresh food on the table.

Just do me one favor...

Try this one before the cucumbers are done for the year!

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Greek Orzo Pasta with Chicken

Greek Orzo Pasta with Chicken

Lynn Frey

Fresh garden cucumbers finally gave me a reason to break into my stash of gluten-free orzo! This Greek-inspired Orzo Salad paired with grilled chicken is fresh, filling, and absolutely worth the few extra steps.

Ingredients

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    • 2 Lbs. Chicken Breasts, Boneless & Skinless

    • 2 T. Plain Greek Yogurt

    • 1 T. Oil (I use Avacodo)

    • 2 T. Lemon Juice

    • 3 Cloves Garlic, minced

    • 1 T. Oregano (dried or fresh)

    • 1 tsp. Paprika

    • 1 tsp. Salt

    • Pepper, to taste

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    • ¼ C. Oil (I use avacodo)

    • ¼ C. Lemon Juice

    • 2 T. Apple Cider Vinegar

    • 2 Cloves Garlic, minced

    • ½ tsp. Salt

    • Pepper, to taste

    • 1 tsp. Oregano

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    • 1 sm. box Orzo Pasta, Cooked

    • 1 C. Cherry Tomatoes, Sliced

    • ½ C. Black Olives, Sliced

    • 1 Lg. Cucumber, Peeled & Sliced

    • ½ sm. Onion, Diced

    • 1 T. Parsley, Chopped

    • Feta Cheese

    Directions

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      1. Mix yogurt, oil, lemon juice, garlic, oregano, paprika, salt and pepper together and add to a ziplock bag and place chicken inside bag to marinade. Allow chicken to marinade in the fridge for a couple hours up to 1 day.

      2. Grill chicken for 6-7 per minutes per side. I used my cast-iron skillet on the stove top.

      3. Once cooked, allow to cool and then slice chicken for serving on top of salad.

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      1. Mix together all dressing ingredients and set aside while you make the pasta salad.

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      1. Cook the orzo pasta according package.

      2. While pasta is cooking clean and chop all your veggies.

      3. When pasta is finished and drained - add in the tomatoes, olives, cucumbers, onion, and parsley.

      4. Give your dressing one final stir so it is all combined and then add to the pasta & veggies. Give everything a big stir until it is all well combined.

      5. Serve with feta cheese & the grilled chicken