Pesto Orzo Salad with Garlic Lemon Chicken

Thu, 21 May 2026

Pesto Orzo Salad with Garlic Lemon Chicken

Ingredients

For the chicken

• 4 boneless chicken thighs or 2 large chicken breasts
• 3 garlic cloves, minced 
• Zest and juice of 1 lemon 
• 2 tbsp olive oil 
• 1 tsp salt 
• ½ tsp black pepper 
• 1 tsp dried oregano 

For the orzo salad 

• 250 g (about 1¼ cups) orzo 
• 3–4 tbsp basil pesto 
• 150 g cherry tomatoes, halved 
• 1 small cucumber, diced 
• 50 g baby spinach or arugula 
• 50 g feta, crumbled 
• 2 tbsp toasted pine nuts or chopped almonds 
• Juice of ½ lemon 
• 1–2 tbsp olive oil 
• Salt and pepper to taste 

Method 

1. Marinate the chicken

Combine garlic, lemon zest and juice, olive oil, oregano, salt, and pepper. Coat the chicken and let it sit for at least 20 minutes, or refrigerate up to overnight. 

2. Cook the orzo

Boil the orzo in salted water until al dente. Drain and rinse briefly under cool water so it does not stick together. 

3. Cook the chicken

Pan-sear or grill over medium-high heat for about: 

• 5–6 minutes per side for thighs 
• 4–5 minutes per side for breasts 

Cook until browned and fully cooked through. Rest for 5 minutes, then slice. 

4. Assemble the salad

In a large bowl, combine: 

• cooked orzo 
• pesto 
• tomatoes 
• cucumber 
• spinach 
• feta 
• nuts 

Add lemon juice and olive oil. Season to taste. 

5. Serve

Top the salad with sliced garlic lemon chicken. Serve warm or chilled. 

Optional additions 

• Avocado 
• Roasted red peppers 
• Olives 
• Fresh basil 
• Grated parmesan