Grilled Greek Chicken with Lemon Feta and Orzo Summer Salad
This delicious Greek-inspired grilled chicken pairs perfectly with a bright and fresh lemon feta orzo summer salad, offering a vibrant Mediterranean flavor perfect for warm weather meals.
Ingredients
Main ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- to taste salt and pepper
- 1 cup orzo pasta
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 0.5 red onion finely chopped
- 0.5 cup Kalamata olives pitted and sliced
- 0.5 cup crumbled feta cheese
- 1 lemon juice juice of 1 lemon
- 2 tablespoons fresh parsley chopped
Instructions
Instructions
- Preheat your grill to medium-high heat so it’s ready to sear that chicken just right.
- In a bowl, toss the chicken breasts with olive oil, oregano, salt, and pepper.
- Place the chicken on the grill and cook for about 6 to 7 minutes on each side until cooked through with nice grill marks.
- In your pressure cooker, pour 1 cup orzo with 2 cups water and a pinch of salt. Set to high pressure and cook for 3 to 4 minutes.
- When cooking is done, use a quick release to keep the pasta from getting mushy, then drain and rinse orzo under cold water to stop cooking and keep salad fresh.
- Combine the orzo, cherry tomatoes, diced cucumber, chopped red onion, Kalamata olives, crumbled feta, lemon juice, and parsley in a big bowl. Mix evenly. Slice grilled chicken breasts and serve on top of the orzo salad.
Notes
Use pre-chopped veggies or frozen chicken breasts for convenience. Alternatively, brown chicken in sauté mode of your pressure cooker to save time and cleanup.