Ingredients: |
Ingredients: Grilled Chicken Ingredients:
2 tablespoons olive oil
juice of 1/2 a lemon
1 teaspoon chopped garlic
1 teaspoon ground coriander or cumin
2 pounds boneless, skinless chicken breasts, cut into cubes
Summer Orzo Ingredients:
8 ounces orzo, toasted (see note)
2 large carrots, peeled and minced
1/4 cup diced tomatoes
1 tablespoon minced parsley
1 teaspoon each of minced red onion and minced garlic
2 tablespoons olive oil
1 tablespoon fresh orange juice
juice of 1/2 a lemon
2-3 tablespoons crumbled feta cheese
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Directions: |
Directions:1. To make the grilled chicken: In a large bowl, mix together the oil, lemon juice, garlic, coriander or cumin, and a dash each of salt and pepper. Add the chicken and stir to coat all sides.
2. Either skewer and grill, or put in a hot sauté pan with a little oil until the chicken is golden on all sides and cooked through, about 12 minutes.
3. To make the orzo: Before adding the water, first toast the orzo in a dry pan over medium-high heat. Watch closely so that it doesn't burn. Then add water and cook orzo according to package directions. Drain.
4. Combine rest of ingredients with orzo in medium bowl, adding salt and pepper to taste.
Spoon orzo onto a big plate. Set cooked skewers of chicken over pasta. Top with a dollop of yogurt, fresh chopped herbs, and a sprinkle of coarse salt.
NOTE: Toasting the orzo adds a nice nutty taste to the pasta.
5. Make the yogurt sauce: While the chicken cooks, in a bowl, combine the yogurt, lemon zest, the juice of 2 lemon wedges, a drizzle of olive oil and as much of the garlic paste as you'd like. Season with salt and pepper to taste. |
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