Courtesy of: @DadWithAPan
INGREDIENTS
For the Marinade/Dressing:
- Zest and juice of 2 lemons
- 4 cloves garlic, minced
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- ½ tsp oregano (optional)
- Salt and pepper to taste
For the Chicken:
- 2 boneless, skinless chicken breasts
- Half of the prepared marinade/dressing
For the Orzo and Veggies:
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 tbsp olive oil (for grilling veggies)
- 1 cup orzo pasta
- 1 can READ 4 Bean Salad
- Half of the prepared marinade/dressing (remaining from chicken marinade)
DIRECTIONS
- Make the Marinade/Dressing:
Whisk together the lemon zest and juice, minced garlic, olive oil, red wine vinegar, salt, and pepper. Divide in half. - Marinate the Chicken:
Coat the chicken with half of the marinade. Let it sit for at least 15 minutes (up to 2 hours). - Grill the Chicken and Veggies:
Preheat the grill to medium-high. Grill the marinated chicken for 6-7 minutes per side, until cooked through. Toss the cherry tomatoes and red bell pepper with olive oil, salt, and pepper, then grill them for 5-7 minutes until charred. Let the chicken rest, then slice into strips. - Cook the Orzo:
While grilling, cook the orzo according to package instructions. Drain and toss with a bit of olive oil to prevent sticking. - Assemble the Dish:
In a large bowl, combine the cooked orzo, grilled veggies, and READ 4 Bean Salad, drained & rinsed with the remaining marinade/dressing. Fold in the grilled chicken strips. - Serve:
Garnish with extra lemon zest if desired. Serve warm or at room temperature.
