Sun-Kissed Citrus and Herb Infused Chicken with Mediterranean Orzo

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon orange zest
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 4 pieces chicken breasts, boneless, skinless

• 1 cup orzo
• 1 cup olive oil
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup kalamata olives, sliced
• 1 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon red wine vinegar
• 1 teaspoon oregano, dried
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   In a bowl, combine olive oil, lemon juice, orange zest, minced garlic, chopped thyme, salt, and black pepper to make the marinade.
2. 02
   Place the chicken breasts in a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes or up to 4 hours.
3. 03
   Preheat the grill or a grill pan over medium-high heat.
4. 04
   Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until fully cooked and juices run clear. Let rest for 5 minutes before slicing.
5. 05
   Meanwhile, cook the orzo according to package instructions. Drain and transfer to a large bowl.
6. 06
   Add olive oil, cherry tomatoes, cucumber, kalamata olives, feta cheese, chopped parsley, red wine vinegar, dried oregano, salt, and black pepper to the orzo. Toss to combine.
7. 07
   Serve the sliced chicken over the Mediterranean orzo salad. Garnish with additional parsley if desired.