If you're looking for a dish that's light, flavorful, and perfect for any weeknight dinner Lemon Herb Orzo with Grilled Chicken is your answer! This recipe marries the tanginess of fresh lemon with aromatic herbs and tender orzo pasta, all topped with perfectly grilled chicken. It's wholesome, satisfying, and tastes like a sunny Mediterranean escape.
Lemon Herb Orzo with Grilled Chicken
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Mediterranean
Grill or grill pan
Large Saucepan
Medium mixing bowl
Tongs
Zester or Fine Grater
For the Chicken
- 2 large boneless skinless chicken breasts
- 2 tbsp olive oil
- Juice of 1 lemon
- 2 garlic cloves minced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt and pepper to taste
For the Orzo
- 1 ½ cups orzo pasta
- 3 cups chicken or vegetable stock
- 1 tbsp olive oil
- Zest of 1 lemon
- 3 tbsp fresh lemon juice
- ½ cup fresh parsley chopped
- 2 tbsp fresh dill chopped
- ¼ cup grated Parmesan cheese optional
- Salt and pepper to taste
Optional Garnishes
- Lemon wedges
- Extra parsley or dill
Marinate the Chicken
In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. Add the chicken breasts, ensuring they're fully coated. Let them marinate for at least 15 minutes (or up to 2 hours for more flavor).
Cook the Orzo
In a large saucepan, bring the chicken or vegetable stock to a boil. Add the orzo and cook according to the package instructions (about 8-10 minutes), stirring occasionally. Drain any excess liquid and toss the orzo with olive oil, lemon zest, lemon juice, parsley, dill, and Parmesan (if using). Season with salt and pepper to taste.
Grill the Chicken
Heat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing.
Assemble the Dish
Plate a generous portion of the lemon herb orzo and top it with slices of grilled chicken. Garnish with extra parsley or dill and serve with lemon wedges.
Pairings
This dish pairs wonderfully with a crisp white wine like Sauvignon Blanc or a light rosé. For a non-alcoholic option, try sparkling water with a splash of lemon. Add a simple side salad with a tangy vinaigrette or roasted asparagus for a complete meal.
FAQs
1. Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will work beautifully. Just note they may take slightly longer to cook.
2. What other herbs can I use?
Basil, mint, or cilantro can be swapped in or added to the parsley and dill for a unique flavor twist.
3. Can I make this vegetarian?
Yes! Skip the chicken and replace it with grilled tofu, roasted chickpeas, or sautéed mushrooms for a vegetarian-friendly version.
4. How do I store leftovers?
Store the orzo and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
