Chicken Orzo Salad With Lemon and Dill Recipe
Prep Time:
45 minutes
Cook Time:
15 minutes
Servings:
2 servings
Ingredients
  • 1 pound boneless, skinless chicken breasts, cubed
  • ⅓ cup + 1 tablespoon plain Greek yogurt, divided
  • 2 lemons, zested and juiced, zest and juice divided
  • 2 + 2 tablespoons fresh dill, divided, plus more for garnish
  • ½ + 2 + ½ teaspoons kosher salt, divided
  • 1 cup orzo pasta
  • 2 tablespoons olive oil
Directions
  1. In a bowl, combine ⅓ cup yogurt, lemon zest, 2 tablespoons fresh dill, and ½ teaspoon kosher salt. Mix well.
  2. Combine the marinade with chicken until well coated. Refrigerate for at least 30 minutes and up to overnight.
  3. Boil the orzo pasta according to the package instructions with 2 teaspoons salt. Drain and set aside, reserving some pasta water.
  4. In a skillet over medium heat, cook the chicken with ½ teaspoon salt for approximately 5–8 minutes, or until gently cooked through. Set aside.
  5. In a large bowl, combine the orzo, chicken, olive oil, 2 tablespoons dill, 1 tablespoon yogurt, lemon juice, and some of the reserved pasta water, as needed. Taste for salt and adjust, if necessary.
  6. Serve, garnished with fresh dill and with lemon wedges on the side, if desired.