This will most likely become a summer staple in your household as it has mine. It couldn’t be simpler to prepare and it’s packed with the fresh tastes of the season. The olive oil and veggies along with the bold flavors are reminiscent of Mediterranean cooking and all the yumminess that goes along with it.
This dish tastes best room temperature and was even good cold the next day for lunch. Even my husband ate this up like it was gold.
Serve this with crusty, buttery bread and icy cold Pinot Gris. You will be so happy you made this.
Enjoy!
Cook pasta according to package directions and let cool. Make sure to stir the pasta while cooling so it doesn’t stick together. Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat heat for 6-8 minutes or until no longer pink. Remove from pan and let cool. You could also grill the chicken and cube it after.
In a large bowl, combine the cucumber, onion, parsley and chicken (once it has cooled a bit).
Stir cooled pasta into chicken mixture. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over chicken mixture and toss to coat. Just before serving, sprinkle with cheese.
Summer on a plate.
Summertime Orzo and Chicken
Adapted from Taste of Home
3/4 cup uncooked orzo pasta
1 lb. boneless, skinless chicken breasts, cut into 1″ pieces
1 medium cucumber, chopped
1 small red onion, chopped
1/4 cup minced fresh parsley
2 Tablespoons lemon juice
1 Tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled feta cheese
Cook pasta according to package directions and let cool. Make sure to stir the pasta while cooling so it doesn’t stick together. Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat heat for 6-8 minutes or until no longer pink. Remove from pan and let cool. You could also grill the chicken and cube it after.
In a large bowl, combine the cucumber, onion, parsley and chicken (once it has cooled a bit).
Stir cooled pasta into chicken mixture. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over chicken mixture and toss to coat. Just before serving, sprinkle with cheese.
One Year Ago: Chocolate Zucchini Cake
Two Years Ago: Sour Cream Fudge Cake with Creamy Peanut Butter Frosting
Jenn C. says
Thursday, July 29, 2010 at 3:21 amI REALLY need to make this! It looks so good!
Mrs. Jansson says
Thursday, July 29, 2010 at 5:34 amThis looks amazing! (My mouth is literally watering just looking at your photos.) Thank you for your blog – I enjoy reading it so much. Also, I love your photos – they are always so beautiful. Keep up the good work!
pam says
Thursday, July 29, 2010 at 11:18 amThis is my kind of summer eating!
Carol says
Thursday, July 29, 2010 at 11:56 amOh boy would we love this…….it looks like summer in a bowl. Thank you, Cathy.
BethieofVA says
Thursday, July 29, 2010 at 12:01 pmOh, and I have a brand new bag of orzo! This looks fantastic Cathy. Thanks for sharing.
Barbie with a T says
Thursday, July 29, 2010 at 12:09 pmI love anything Italian, and this dish seems to be different and exciting. Plus the fact that it is easy to prepare, I think I will be using this dish frequently.
I am always looking for ways to use orzo. Thanks for this one!
June says
Thursday, July 29, 2010 at 12:28 pmCan’t wait to give this a try. Looks delicious!
Jennifer says
Thursday, July 29, 2010 at 12:28 pmThis looks delicious! Definitely a good summer time meal.
bellini valli says
Thursday, July 29, 2010 at 1:08 pmThis salad sounds so refreshing and welcomes summer Cathy.
Cassie says
Thursday, July 29, 2010 at 1:30 pmIt is so wrong that my mouth waters when reading recipes! I would like that right now. For breakfast.
Karen Ashford says
Thursday, July 29, 2010 at 3:16 pmOn the printed recipe it says 3/4 uncooked orzo. Is this 3/4 of a cup? I have everything except the feta so will be making this tonight.
Noble Pig says
Thursday, July 29, 2010 at 3:22 pmYes, thanks!!
Mental P Mama says
Thursday, July 29, 2010 at 3:46 pmOh does that look heavenly!
Cheryl says
Thursday, July 29, 2010 at 4:11 pmWow, that looks good. I make Orzo all the time but it never occured to me to add Chicken!
Marjie says
Thursday, July 29, 2010 at 4:49 pmSummer on a plate, indeed! It looks wonderful.
Gretchen Cole says
Thursday, July 29, 2010 at 6:33 pmThis looks great, but 3/4 what? Cup, box, lb? It’s hard to tell from the pix.
Linda says
Friday, July 30, 2010 at 11:54 amI had this for dinner last evening, and it is every bit as good as it looks! I added a bit of mint with the parsley and loved the fresh flavors.
pat says
Saturday, July 31, 2010 at 1:52 amI make a similar version of this with healthy brown rice, tomatoes, black olives, mushrooms, red pepper and onions…just about any veggie you like; tossed with a lemon-basil vinagrete and feta…i can’t wait to try yours for a change!
Julie says
Saturday, July 31, 2010 at 2:11 amOrzo is something I just don’t make enough of, but this is convincing me I should work on that!
Nicole Isaacson says
Sunday, August 1, 2010 at 9:49 pmOMG this was sooo good. I took your advice and scored a really good deal on a pinot gris. Now I NEVER drink white wine as it burns the whole way down and gives me heart burn, but boy oh boy was this perfect. I will make this again and again! It was so nice and light and a perfect summer evening meal, as you suggested. Thank you!
Suzette says
Monday, August 2, 2010 at 11:56 amLovely! I’m having a “quinoa thing” right now. Betcha this would be great made with quinoa. Must try….
katie says
Monday, August 2, 2010 at 7:05 pmI was thinking the same exact thing! Using Quinoa would make this superbly healthy. I actually think I may try this tonight.
Sandy says
Monday, August 2, 2010 at 8:27 pmJust bought some orzo this week..was clueless about what to do with it – NOT ANYMORE! I’m so excited, thank you for sharing this recipe ~ 🙂
Rachel the SdOC says
Tuesday, August 3, 2010 at 3:25 pmI thought it and you said it, summer on a plate. Great fresh flavors.
jancd says
Wednesday, August 4, 2010 at 1:50 amI made this tonight. It was as delicious as it looked on your blog.
DanielleK says
Wednesday, August 4, 2010 at 3:42 pmI found your blog last night while searching for things to do with Nutella (my newest obsession amongst many other cooking related ones I have) and I just love it! Your blog is the epitome of everything I love. I live faaaaar from Wine Country (North Mississippi), but I like to try to recreate it in my own home. I was wondering though, if goat cheese would work in this recipe? I have tried Feta a few times and I just don’t like it as much as other cheeses. What do you think?
Katie says
Wednesday, August 4, 2010 at 4:34 pmJust an update, I used quinoa and also added some cumin and garlic power when i was cooking the chicken to add a bit of flavor, it turned out awesome!
Karen A. says
Wednesday, August 4, 2010 at 6:08 pmI have already made this twice. The 2nd time I added a little fresh garlic. I take my lunch to work and this is perfect.
analise says
Tuesday, August 10, 2010 at 1:55 amMade this last week and the bf and I finished the entire thing! delicious!
Pamela says
Wednesday, August 11, 2010 at 4:28 pmI made this flavorful dish last night, my family loved it! Thank you.
Lindsay says
Monday, May 30, 2011 at 7:51 pmThis became one of my favorites as soon as you posted it last summer! Just searched your archives to find it again… Just made it for Memorial Day lunch and it’s just as good as I remembered!
I like adding some chopped bell pepper for a little extra color and flavor, too.