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