Greek Lemon Chicken Orzo Salad with Tomatoes & Corn

Lemon and oregano have long been the bright backbone of Greek chicken marinades. This orzo salad tosses tender thighs with sweet corn, cherry tomatoes, and Kalamata olives for a make-ahead lunch that travels well.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 520 cal
• 36g protein
• 48g carbs
• 22g fat

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Ingredients

• 1.25 lb boneless skinless chicken thighs
• 2 lemon
• 3 garlic cloves
• 1.5 tsp dried oregano
• 1/4 cup olive oil
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1.5 cups dry orzo pasta
• 1.5 cups fresh sweet corn kernels
• 1 pint heirloom cherry tomatoes
• 1 English cucumber
• 1/2 cup Kalamata olives
• 4 oz feta cheese
• 1/4 cup fresh dill
• 1/4 small red onion

Instructions

1. 1Zest and juice both lemons. Mince the garlic. In a bowl whisk half the lemon juice and zest with oregano, half the olive oil, salt, pepper, and garlic to make a marinade.
2. 2Add the chicken thighs to the marinade and toss to coat. Let sit at room temperature 10 minutes while you bring a pot of salted water to a boil for the orzo.
3. 3Cook the orzo according to package directions until just al dente, about 8 to 9 minutes. Drain, rinse briefly under cool water, and toss with a drizzle of olive oil so it does not stick.
4. 4Heat a large skillet over medium-high heat. Shake excess marinade from the chicken and sear 5 to 6 minutes per side until deeply golden and the internal temperature hits 165°F. Rest 5 minutes, then chop into bite-size pieces.
5. 5In the same skillet, add the corn kernels and cook over high heat 3 minutes until lightly charred. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the dill.
6. 6In a large mixing bowl combine the cooled orzo, chopped chicken, charred corn, tomatoes, cucumber, olives, and red onion.
7. 7Whisk the remaining lemon juice, zest, and olive oil with salt to make the dressing. Pour over the salad and toss gently until everything is coated and glossy.
8. 8Crumble the feta over the top and scatter the fresh dill. Serve immediately or portion into containers; the salad tastes even better after 30 minutes as the orzo absorbs the lemony dressing.