Taste the Air-Chilled Difference®

Lighter Lemon-Dill Orzo Pasta Salad With Chicken

Lighter Lemon-Dill Orzo Pasta Salad With Chicken

Serves 4

    For The Chicken:

    • ¼ cup lemon juice
    • 1 tablespoon olive oil
    • 3 cloves garlic, minced
    • 1 tablespoon fresh dill
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • ¼ teaspoon dried oregano
    • 1 tablespoons finely chopped red onion
    • 1 pound boneless skinless Smart Chicken breasts or tenders

    In a sealable plastic bag, combine the lemon juice, olive oil, garlic, fill, salt, pepper, oregano, and red onion. Add chicken, seal, and refrigerate for 1 to 2 hours. When ready to cook, remove the chicken from the marinade (discarding excess marinade). Preheat a cleaned and oiled grill grate to medium-high heat and grill until the internal temperature of the chicken registers 165°F on an instant-read thermometer.

      For The Pasta Salad:

      • 1 cup orzo pasta, cooked, drained, and rinsed
      • 1 cup halved cherry tomatoes
      • 1 yellow bell pepper, diced
      • ½ cup finely chopped red onion
      • 2 tablespoons chopped fresh dill, plus more for serving
      • Juice and zest of 1 lemon
      • ½ teaspoon salt
      • ½ cup feta cheese

      In a large bowl, combine the orzo, tomatoes, pepper, onion, and dill. Add the lemon juice and zest and season with salt. Stir to combine. Once Chicken is fully cooked, slice and combine with orzo salad. Top with feta cheese and serve with extra dill.

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