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Easy Lemon Orzo Salad with Grilled Chicken

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This lemon orzo salad is a quick, 30-minute meal featuring tender grilled chicken, fresh herbs, and a bright lemon dressing. It’s perfect for busy weeknights, meal prep, or summer gatherings.

Ingredients

Scale
  • 1 cup orzo pasta (uncooked)
  • 2 boneless skinless chicken breasts (about 1 pound total)
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice (from about 1 large lemon)
  • 1 teaspoon lemon zest
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh mint, chopped
  • 1/2 cup crumbled feta cheese
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup thinly sliced red onion
  • 1 cucumber, diced (about 1 cup)
  • Salt and black pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (for cooking chicken)

Instructions

  1. Season the chicken. Pat chicken breasts dry with paper towels. Mix garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl. Sprinkle seasoning evenly over both sides of chicken. Drizzle with 1 tablespoon olive oil and rub in. Let sit at room temperature for 10 minutes.
  2. Cook the orzo. Bring a large pot of salted water to a rolling boil. Add orzo and cook according to package directions until al dente (about 8-9 minutes). Drain in a colander; do not rinse. Transfer to a large mixing bowl and let cool slightly.
  3. Grill the chicken. Heat a grill pan or skillet over medium-high heat for 2 minutes. Add remaining 1 tablespoon olive oil. Place seasoned chicken in pan. Cook 5-7 minutes per side, until internal temperature reaches 165°F. Let rest on a cutting board for at least 5 minutes before slicing.
  4. Make the lemon dressing. While chicken rests, whisk together 1/4 cup olive oil, fresh lemon juice, lemon zest, a pinch of salt, and black pepper in a small bowl. Taste and adjust if needed.
  5. Assemble the salad. Add chopped parsley, dill, mint, cherry tomatoes, cucumber, and red onion to the bowl with cooled orzo. Pour lemon dressing over and toss gently until evenly coated.
  6. Slice and add the chicken. Slice rested chicken against the grain into 1/2-inch thick strips. Add to salad along with crumbled feta. Toss gently. Taste and adjust seasoning.
  7. Serve or chill. Serve immediately while warm, or refrigerate for an hour to let flavors meld. If serving cold, let sit at room temperature for 10 minutes before serving.

Notes

For best texture, let feta come to room temperature before crumbling. If using dried herbs instead of fresh, reduce amount by two-thirds. Make extra dressing to refresh the salad if it becomes dry. Do not freeze.

Nutrition

Keywords: lemon orzo salad, grilled chicken, easy pasta salad, summer salad, meal prep

Find it online: https://chloeplate.com/easy-lemon-orzo-salad-with-grilled-chicken/