Description
A refreshing and healthy Lemon Herb Chicken Cucumber Orzo Salad perfect for summer gatherings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 teaspoons mixed dried herbs (such as oregano, thyme, and basil)
- Salt and pepper to taste
- 1 cup orzo pasta
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil (for salad)
- 1 tablespoon fresh lemon juice (for salad)
- Fresh herbs for garnish (optional)
Instructions
- Marinate the Chicken: In a bowl, whisk together the lemon juice, olive oil, minced garlic, mixed herbs, salt, and pepper. Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the Salad: In a large bowl, combine the diced cucumber, halved cherry tomatoes, chopped red onion, and crumbled feta cheese. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
- Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes per side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C). Remove from the grill and let rest for a few minutes before slicing.
- Combine the Salad and Orzo: Add the cooked orzo to the salad mixture and toss until well combined. Adjust seasoning with salt and pepper if needed.
- Serve: Slice the grilled chicken and serve it on a bed of the cucumber orzo salad. Garnish with fresh herbs if desired. Enjoy this refreshing and vibrant dish warm or at room temperature!
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Keep the dressing separate if storing for later.
- This salad is best served cold; reheating is not necessary.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Lemon Herb Chicken, Cucumber, Orzo Salad, Summer Salad, Healthy Recipe