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chicken garlic lemon zest lemon juice olive oil fresh oregano chicken thighs salt pepper Salad orzo pasta tomatoes scallions Feta cheese fresh oregano olive oil lemon juice salt
Viewed: 39 - Published at: 5 years agoIngredients
- For the Chicken
- 6 garlic cloves, minced
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- 1/2 cup olive oil, extra virgin
- 2 tablespoons fresh oregano, chopped
- 8 boneless skinless chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- For the Orzo Salad
- 8 ounces orzo pasta
- 2 large tomatoes, seeded and diced
- 6 scallions, sliced
- 6 ounces feta cheese, crumbled
- 2 tablespoons fresh oregano, minced
- 1/3 cup olive oil
- 3 tablespoons fresh lemon juice
- salt and pepper
Method
- For the Chicken:.
- Combine the garlic, lemon zest and juice, olive oil, oregano, salt and pepper in a large bowl. Add chicken thighs and marinate in the refrigerator at least 30 minutes or up to 2 hours.
- While the chicken is marinating prepare the orzo salad (see below).
- When ready to cook, remove the chicken from the marinade and grill over medium-high heat for 3-5 minutes per side.
- For the Orzo Salad:.
- Combine the tomatoes, scallions, feta cheese, oregano, olive oil, lemon juice, salt and pepper in a small bowl.
- Cook the orzo pasta according to package directions. Drain the orzo and toss it with 3/4 of the tomato mixture.
- To Serve.
- Mound the orzo salad on a serving platter, top with the hot grilled chicken and spoon the reserved tomato mixture on top.
