Lemon Orzo Chicken

How to Make Lemon Orzo Chicken

1. 1

   Step 1: Make the lemon marinade

   In a shallow bowl or large zip-top bag whisk together lemon juice, lemon zest, 2 tablespoons olive oil, minced garlic, dried oregano, 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Add the chicken breasts, turning to coat, then refrigerate to marinate at least 15 minutes (or up to 2 hours for more flavor).
   
2. 2

   Step 2: Cook the orzo

   Bring the chicken broth to a simmer in a medium saucepan. Add the orzo, stir, and cook uncovered until al dente (about 8–10 minutes), stirring occasionally. Drain any excess liquid, then return orzo to the pan off the heat. Stir in butter, remaining 1 tablespoon olive oil, half the chopped parsley, a pinch of lemon zest, and season to taste with salt and pepper; keep warm.
3. 3

   Step 3: Grill the chicken

   Preheat grill to medium-high and oil the grates. Remove chicken from marinade and shake off excess. Grill chicken 5–7 minutes per side (depending on thickness) until an instant-read thermometer reads 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes.
   
4. 4

   Step 4: Slice and assemble

   Slice the rested chicken against the grain. Serve the chicken over or alongside the lemon orzo, sprinkle with remaining parsley and grated Parmesan if using, and finish with a pinch of red pepper flakes for heat and an extra drizzle of olive oil or a squeeze of lemon, if desired.

1. In a shallow bowl or large zip-top bag whisk together lemon juice, lemon zest, 2 tablespoons olive oil, minced garlic, dried oregano, 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Add the chicken breasts, turning to coat, then refrigerate to marinate at least 15 minutes (or up to 2 hours for more flavor).
2. Bring the chicken broth to a simmer in a medium saucepan. Add the orzo, stir, and cook uncovered until al dente (about 8–10 minutes), stirring occasionally. Drain any excess liquid, then return orzo to the pan off the heat. Stir in butter, remaining 1 tablespoon olive oil, half the chopped parsley, a pinch of lemon zest, and season to taste with salt and pepper; keep warm.
3. Preheat grill to medium-high and oil the grates. Remove chicken from marinade and shake off excess. Grill chicken 5–7 minutes per side (depending on thickness) until an instant-read thermometer reads 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes.
4. Slice the rested chicken against the grain. Serve the chicken over or alongside the lemon orzo, sprinkle with remaining parsley and grated Parmesan if using, and finish with a pinch of red pepper flakes for heat and an extra drizzle of olive oil or a squeeze of lemon, if desired.