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Fresh Grilled Lemon Herb Chicken Recipe with Easy Orzo Pasta Salad

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A bright, juicy grilled chicken marinated in lemon and herbs paired with a colorful, tangy orzo pasta salad. Perfect for summer gatherings, quick weeknight dinners, or backyard parties.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 3 tablespoons olive oil (extra virgin preferred for flavor)
  • 3 garlic cloves, minced
  • 2 teaspoons fresh thyme leaves (or 1 tsp dried thyme)
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup orzo pasta (about 175g)
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, diced
  • 1/3 cup red onion, finely chopped
  • 1/4 cup Kalamata olives, pitted and sliced (optional)
  • 1/3 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Marinate the Chicken: In a bowl, combine lemon juice, olive oil, minced garlic, thyme, rosemary, salt, and pepper. Whisk until well mixed. Add the chicken breasts and toss to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 2 hours for more flavor.
  2. Cook the Orzo: Bring a medium pot of salted water to a boil. Add the orzo and cook according to package instructions (usually 8–10 minutes) until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Drain well.
  3. Prepare the Salad: In a large bowl, combine cherry tomatoes, cucumber, red onion, olives (if using), feta cheese, and parsley.
  4. Make the Lemon Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
  5. Combine Salad Ingredients: Add the cooled orzo to the vegetable mixture. Pour the vinaigrette over the salad and toss gently to coat. Adjust seasoning to taste. Refrigerate while you grill the chicken.
  6. Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Lightly oil the grates or pan. Remove chicken from marinade and grill for 5–7 minutes per side, or until internal temperature reaches 165°F (74°C). Avoid moving the chicken too much to get nice grill marks.
  7. Rest and Serve: Let the chicken rest for 5 minutes after grilling to seal in the juices. Slice and serve alongside the vibrant orzo pasta salad.

Notes

Marinate chicken for 20 minutes to 2 hours to avoid mushy texture. Preheat grill well and avoid pressing or flipping chicken too often. Use a meat thermometer to ensure chicken reaches 165°F. Rinse orzo under cold water after cooking to prevent clumping. Let chicken rest 5 minutes after grilling to retain juices.

Nutrition

Keywords: grilled chicken, lemon herb chicken, orzo pasta salad, summer recipe, easy dinner, healthy chicken recipe, backyard party food

Find it online: https://freshforkful.com/fresh-grilled-lemon-herb-chicken-recipe-with-easy-orzo-pasta-salad/