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Saturday 29 August 2026 16:15:33 GMT
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Grilled Chicken Orzo Salad Servings: 4–6 | Prep: 15 min | Cook: 15 min Ingredients 1. 1½ lbs boneless, skinless chicken breasts 2. 1 cup dry orzo 3. 1 cup cherry tomatoes, halved 4. 1 small cucumber, diced 5. ½ red bell pepper, diced 6. ¼ red onion, finely diced 7. ½ cup crumbled feta cheese 8. ⅓ cup Kalamata olives, sliced 9. ¼ cup fresh parsley, chopped 10. 2 tbsp olive oil 11. 1 tsp garlic powder 12. 1 tsp smoked paprika 13. 1 tsp dried oregano 14. Salt and black pepper to taste Lemon Herb Dressing 1. ¼ cup extra-virgin olive oil 2. Juice of 1 large lemon 3. 1 tbsp red wine vinegar 4. 1 tsp Dijon mustard 5. 1 garlic clove, minced 6. 1 tsp dried oregano 7. ½ tsp honey 8. Salt and black pepper to taste Directions 1. Cook the orzo: Cook according to package directions until al dente. Drain, rinse briefly with cool water, and set aside. 2. Season the chicken: Rub chicken with olive oil, garlic powder, smoked paprika, oregano, salt, and pepper. 3. Grill: Grill over medium-high heat for about 5–7 minutes per side, or until the thickest part reaches 165°F. Rest 5 minutes, then slice. 4. Make the dressing: Whisk together olive oil, lemon juice, vinegar, Dijon, garlic, oregano, honey, salt, and pepper. 5. Build the salad: Toss the orzo with tomatoes, cucumber, bell pepper, red onion, olives, parsley, and feta. 6. Finish: Pour the dressing over the salad and toss. Top with sliced grilled chicken and an extra squeeze of fresh lemon. MamaGlo tip: For extra flavor, grill a few lemon halves alongside the chicken and squeeze them over everything right before serving. This is also delicious chilled the next day. #cookingathometiktoktv  #recipesoftiktok #chicken  #DinnerIdeas #dinner
Grilled Chicken Orzo Salad Servings: 4–6 | Prep: 15 min | Cook: 15 min Ingredients 1. 1½ lbs boneless, skinless chicken breasts 2. 1 cup dry orzo 3. 1 cup cherry tomatoes, halved 4. 1 small cucumber, diced 5. ½ red bell pepper, diced 6. ¼ red onion, finely diced 7. ½ cup crumbled feta cheese 8. ⅓ cup Kalamata olives, sliced 9. ¼ cup fresh parsley, chopped 10. 2 tbsp olive oil 11. 1 tsp garlic powder 12. 1 tsp smoked paprika 13. 1 tsp dried oregano 14. Salt and black pepper to taste Lemon Herb Dressing 1. ¼ cup extra-virgin olive oil 2. Juice of 1 large lemon 3. 1 tbsp red wine vinegar 4. 1 tsp Dijon mustard 5. 1 garlic clove, minced 6. 1 tsp dried oregano 7. ½ tsp honey 8. Salt and black pepper to taste Directions 1. Cook the orzo: Cook according to package directions until al dente. Drain, rinse briefly with cool water, and set aside. 2. Season the chicken: Rub chicken with olive oil, garlic powder, smoked paprika, oregano, salt, and pepper. 3. Grill: Grill over medium-high heat for about 5–7 minutes per side, or until the thickest part reaches 165°F. Rest 5 minutes, then slice. 4. Make the dressing: Whisk together olive oil, lemon juice, vinegar, Dijon, garlic, oregano, honey, salt, and pepper. 5. Build the salad: Toss the orzo with tomatoes, cucumber, bell pepper, red onion, olives, parsley, and feta. 6. Finish: Pour the dressing over the salad and toss. Top with sliced grilled chicken and an extra squeeze of fresh lemon. MamaGlo tip: For extra flavor, grill a few lemon halves alongside the chicken and squeeze them over everything right before serving. This is also delicious chilled the next day. #cookingathometiktoktv #recipesoftiktok #chicken #DinnerIdeas #dinner

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