Name: Mediterranean Orzo with Grilled Zucchini & Lemon-Herb Chicken
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 cup orzo pasta; 2 medium zucchini, sliced lengthwise into planks; 2 boneless, skinless chicken breasts (about 12 oz total); 1 lemon (zest and juice separated); 2 tbsp extra-virgin olive oil; 1 tsp dried oregano; 1/2 tsp garlic powder; 1/4 cup fresh parsley, chopped; Salt and freshly ground black pepper, to taste

Mediterranean Orzo with Grilled Zucchini & Lemon-Herb Chicken

WholesomeSpatula2628

This Mediterranean-inspired orzo bowl is a vibrant, summery dinner that effortlessly blends tender grilled zucchini with juicy lemon-herb chicken for a balanced and bright meal. By layering the classic flavors of lemon and herbs over simply grilled chicken, and pairing it with the nutty bite of orzo and charred zucchini, you get a plate that sings with freshness and synergy. The trick is using lemon zest and fresh parsley to bridge the flavors, creating a dish that's as visually appealing as it is satisfying—perfect for a warm Texas evening.

Ingredients

Instructions

Cook the orzo in salted boiling water according to package instructions until al dente. Drain and toss with 1 tbsp olive oil to prevent sticking. Set aside.
While orzo cooks, preheat a grill pan or outdoor grill over medium-high heat. Brush zucchini planks with 1/2 tbsp olive oil, season with salt and pepper, and grill 2-3 minutes per side until tender and charred. Remove and slice into half-moons.
Pat chicken breasts dry and season with salt, pepper, oregano, garlic powder, lemon zest, and a drizzle of olive oil. Grill chicken 5-6 minutes per side, or until cooked through (internal temp 165°F). Rest 5 minutes, then slice thinly.
In a large bowl, combine cooked orzo, grilled zucchini, lemon juice, half the parsley, and a pinch of salt and pepper. Toss to combine and adjust seasoning as needed.
Divide orzo and zucchini mixture onto plates. Top with sliced chicken and sprinkle with remaining parsley for a fresh finish.