Lemon Herb Chicken Orzo Salad

Serves 5 · 20 min prep · 25 min cook

Ingredients

• 1 lb boneless skinless chicken breasts
• 4 tbsp olive oil
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp dried oregano
• 3 garlic cloves, minced
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 12 oz orzo pasta
• 1 English cucumber, diced
• 1.5 cups cherry tomatoes, halved
• 1/2 cup Kalamata olives, halved
• 3/4 cup crumbled feta cheese
• 1/3 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 1/4 cup red onion, finely diced

Instructions

1. 1Preheat a grill pan or outdoor grill to medium-high heat (about 400°F). Pound chicken breasts to even 3/4-inch thickness so they cook uniformly.
2. 2Whisk olive oil with half the lemon zest, lemon juice, oregano, half the garlic, salt, and pepper. Coat the chicken and let it sit 10 minutes.
3. 3Grill chicken 5–6 minutes per side until grill marks appear and the thickest part reaches 165°F. Rest 5 minutes on a cutting board, then dice into bite-size cubes.
4. 4Meanwhile bring a large pot of salted water to a boil. Cook orzo according to package directions until just al dente, about 8–9 minutes. Drain, rinse briefly under cool water to stop cooking, and shake dry.
5. 5In a large bowl whisk remaining olive oil, remaining lemon juice and zest, remaining garlic, and salt into a bright dressing.
6. 6Add the warm orzo to the dressing and toss so the pasta absorbs the lemon flavor while it cools slightly.
7. 7Fold in diced chicken, cucumber, cherry tomatoes, olives, red onion, parsley, and dill until everything is evenly distributed.
8. 8Gently stir in feta last so it stays in distinct crumbles. Taste and adjust salt, pepper, or lemon juice.
9. 9Chill at least 20 minutes for flavors to meld, or portion into containers for up to 4 days of lunches. Serve cold or at cool room temperature.