12 September 2010

lemon chicken orzo

This has to be one of the BEST meals I've ever made. The picture doesn't do it justice. It was delicious, quick, and refreshing. I've never had or cooked orzo before, but I really liked it and will be trying more recipes like this one. I didn't have all of the ingredients on hand and omitted a few things, but it was still amazing! I'm pretty sure I saw this recipe on a blog, but I have not been able to find it again to give proper credit. So if it was your blog, thank you!

  • 3/4 C uncooked orzo pasta
  • 1/4 tsp grated lemon rind
  • 3 Tbs fresh lemon juice
  • 1 Tbs extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp minced garlic
  • 1/4 tsp honey
  • 1/8 tsp black pepper
  • 1 C cooked shredded or diced boneless, skinless chicken
  • 1/2 C diced cucumber
  • 1/2 C diced red bell pepper
  • 1/3 C sliced green onions
  • 1 Tbs chopped fresh dill, or 1 tsp dried dill
  • 1/2 C crumbled feta cheese
  1. Cook orzo according to package directions. Drain and rinse with cold water until pasta feels cool to the touch. Drain and place in a large salad bowl.
  2. While orzo cooks, combine lemon rind, lemon juice, olive oil, salt, garlic, honey, and black pepper. Whisk to combine.
  3. Add chicken, cucumber, bell pepper, green onions, and dill to pasta. Drizzle with dressing and toss to combine. Divide onto 4 plates and sprinkle with feta.

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