Greek Grilled Chicken With Orzo Salad

A delicious summer time dish developed by Robin Nathan. I love the combo of lemon, feta and oregano!

• Ready In: 40 mins
• Serves: 8

Ingredients

• For the Chicken

• 6  garlic cloves, minced
• 1  tablespoon lemon zest
• 3  tablespoons fresh lemon juice
• 1⁄2 cup olive oil, extra virgin
• 2  tablespoons fresh oregano, chopped
• 8  boneless skinless chicken thighs
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

• For the Orzo Salad

• 8  ounces orzo pasta
• 2  large tomatoes, seeded and diced
• 6  scallions, sliced
• 6  ounces feta cheese, crumbled
• 2  tablespoons fresh oregano, minced
• 1⁄3 cup olive oil
• 3  tablespoons fresh lemon juice
•  salt and pepper

Directions

1. For the Chicken:.
2. Combine the garlic, lemon zest and juice, olive oil, oregano, salt and pepper in a large bowl. Add chicken thighs and marinate in the refrigerator at least 30 minutes or up to 2 hours.
3. While the chicken is marinating prepare the orzo salad (see below).
4. When ready to cook, remove the chicken from the marinade and grill over medium-high heat for 3-5 minutes per side.
5. For the Orzo Salad:.
6. Combine the tomatoes, scallions, feta cheese, oregano, olive oil, lemon juice, salt and pepper in a small bowl.
7. Cook the orzo pasta according to package directions. Drain the orzo and toss it with 3/4 of the tomato mixture.
8. To Serve.
9. Mound the orzo salad on a serving platter, top with the hot grilled chicken and spoon the reserved tomato mixture on top.