Grilled Chicken Orzo with Vegetables

Prep: 15 mins | Cook: 25 mins | Servings: 4

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Introduction

grilled chicken orzo is a vibrant, Mediterranean-leaning one-pan meal that marries smoky, juicy grilled chicken with tender orzo and a rainbow of sautéed vegetables. The orzo absorbs savory pan juices and a pop of lemon, so every forkful tastes bright, herby, and satisfying without feeling heavy. It’s weeknight-quick, company-worthy, and endlessly customizable with seasonal produce.

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
• 1 tbsp olive oil (15 ml)
• 1 tsp garlic powder (5 g)
• 1 tsp Italian seasoning (5 g)
• ½ tsp paprika (2 g)
• Kosher salt and black pepper, to taste

For the Orzo & Vegetables

• 1 cup dry orzo (200 g)
• 1 tbsp olive oil (15 ml)
• 1 small zucchini, diced
• 1 small red bell pepper, diced
• 1 small yellow bell pepper, diced
• 1 cup cherry tomatoes, halved (150 g)
• 2 cloves garlic, minced
• ½ cup crumbled feta (60 g)
• 2 tbsp chopped fresh parsley (10 g)
• Juice of ½ lemon (about 1 tbsp / 15 ml)
• Salt and pepper, to taste

Step-by-Step Instructions

1. Marinate the chicken: In a bowl, combine olive oil, garlic powder, Italian seasoning, paprika, salt, and pepper. Coat chicken evenly; rest 15–30 minutes so flavors penetrate.
2. Cook the orzo: Boil a large pot of salted water. Cook orzo until al dente (8–10 minutes). Drain, toss with 1 tsp olive oil to prevent sticking, and set aside.
3. Grill the chicken: Heat a grill or grill pan to medium-high. Cook 5–6 minutes per side until nicely charred and the center reaches 165°F (74°C). Rest 5 minutes, then slice thinly, reserving juices.
4. Sauté the vegetables: In a large skillet over medium heat, warm olive oil. Add zucchini and bell peppers; cook 4–5 minutes until just tender and lightly glossy. Stir in garlic and tomatoes; cook 1–2 minutes until fragrant and tomatoes soften.
5. Combine & season: Add orzo to the skillet and toss to coat, then fold in sliced chicken and any resting juices. Squeeze in lemon juice, season with salt and pepper, and adjust to taste. If needed, add a splash of warm water for a looser texture.
6. Finish & serve: Remove from heat; sprinkle with feta and parsley. Serve warm or at room temperature for a fresh, balanced bowl with creamy, salty pops from the feta.

FAQs

Can I make this ahead?

Yes. Refrigerate up to 3 days. For best texture, reserve the feta and parsley to mix in just before serving, and refresh with a drizzle of olive oil and a squeeze of lemon.

What proteins can I substitute?

Try grilled shrimp, salmon, or chickpeas for a vegetarian option. Keep the lemon and herbs the same to maintain that bright Mediterranean profile.

How do I make it creamier?

Fold in 2–3 tbsp (30–45 ml) Greek yogurt or a splash of cream off the heat. Loosen with a spoon of warm water if needed so it stays silky, not heavy.

Recipe by Ana — Los Angeles, USA (10 years of professional cooking)

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