Site icon The Charming Detroiter

Quick Mediterranean Marinated Grilled Chicken with Orzo Salad

Sarah

Tasty and healthy? Yes please! This yogurt-marinated grilled chicken with orzo salad features lots of delicious fresh vegetables and is simple and QUICK!

This post may contain affiliate links. Please visit the Disclosure Page to read my full disclosure policy.

Happy Wednesday, friends! Today I’ve got another delicious recipe for you, that is super quick and easy to throw together, not to mention healthy! Today’s dish is my quick Mediterranean marinated grilled chicken with orzo salad, and it will be on the table in no time! Let’s jump in 🙂

The most time consuming part of the dish is the marinade, so throw this together in the morning or the night before and marinate the chicken overnight or all day so that you can save precious post-work pre-dinner time!

While the chicken marinates, it’s time to throw together this super simple orzo salad. Cooked orzo, crisp veggies, and salty feta get paired with a super simple and tasty vinaigrette. All that fresh dill packs a real punch too, which I love!

When you’re ready to eat, grill up the chicken on a grill pan (if it’s the middle of February, for example, and your outdoor grill is covered in six inches of snow), or throw it on the outdoor grill if you’re lucky enough to be somewhere WARM right now! Serve the chicken over a big heaping scoop of orzo salad and enjoy!

Print

Quick Mediterranean Marinated Grilled Chicken with Orzo Salad

Tasty and healthy? Yes please! This yogurt-marinated grilled chicken with orzo salad features lots of delicious fresh vegetables and is simple and QUICK!

Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Servings 4 servings

Ingredients

For marinade:

  • 1 cup Greek yogurt
  • 1 lemon juiced
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground marjoram
  • 4 boneless skinless chicken thighs

For orzo:

  • 2 cups cooked orzo
  • 1 yellow bell pepper diced
  • 1/2 red onion diced
  • 1/2 large English cucumber diced
  • 1 pint cherry tomatoes halved
  • 4 ounces crumbled feta

For vinaigrette:

  • 1/4 cup olive oil
  • 1/4 cup Greek yogurt
  • 1 lemon juiced
  • 1/4 cup dilll minced
  • 1/2 teaspoon kosher salt

Instructions

  1. In a mixing bowl, combine all the ingredients for the marinade, up until the ground marjoram, and stir until combined. Add chicken thighs and turn to coat. Marinate in the fridge for at least 1 hour, and up to 24 hours. Take bowl out of the fridge about 30 minutes before you plan to cook the chicken.
  2. In the meantime, cook the orzo according to package directions. Add the vinaigrette ingredients to the bottom of a large mixing bowl and whisk until well combined. Add cooked orzo and all of the remaining orzo salad ingredients. Stir until well combined and set aside.
  3. Heat a grill or grill pan over medium high heat. Drizzle olive oil over the grill and cook chicken for about 5-6 minutes per side, until cooked to internal temperature of 165 degrees. Remove and serve chicken sliced with orzo salad. Orzo salad can be served warm, room temperature, or cold, depending on your preference.
Exit mobile version