Zesty Lemon Herb Chicken with Quick Mediterranean Orzo

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon lemon zest
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 pieces chicken breasts, boneless, skinless

• 1 cup orzo
• 1 cups chicken broth, low-sodium
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup kalamata olives, sliced
• 1 cup feta cheese, crumbled
• 1 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon salt
• 1 teaspoon black pepper

Method

1. 01
   In a bowl, combine olive oil, lemon juice, minced garlic, thyme, rosemary, lemon zest, salt, and pepper. Mix well to create the marinade.
2. 02
   Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring they are well coated. Allow to marinate for at least 15 minutes.
3. 03
   While the chicken is marinating, bring the chicken broth to a boil in a medium saucepan. Add the orzo and cook according to package instructions until al dente. Drain and set aside.
4. 04
   Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken breasts for 5-7 minutes on each side, or until fully cooked and golden brown.
5. 05
   In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, olives, feta cheese, and parsley.
6. 06
   Drizzle the orzo mixture with olive oil and lemon juice. Add salt and pepper to taste, and toss everything together to combine well.
7. 07
   Serve the grilled chicken breasts on a plate alongside the Mediterranean orzo. Garnish with additional parsley if desired.