Summertime Orzo Chicken Recipes

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SUMMERTIME ORZO & CHICKEN



Summertime Orzo & Chicken image

This easy-as-can-be main dish is likely to become a summer staple at your house. It's that good! If you prefer, grill the chicken breasts instead of cooking in a skillet. -Fran MacMillan, West Melbourne, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

3/4 cup uncooked orzo pasta
1 pound boneless skinless chicken breasts, cut into 1-inch 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 reduced-fat feta cheese

Steps:

  • Cook pasta according to package directions; drain., Meanwhile, in a large skillet coated with cooking spray, cook and stir chicken over medium heat until no longer pink, 6-8 minutes. Transfer to a large bowl., Add cucumber, onion, parsley and pasta. In a small bowl, mix lemon juice, oil, salt and pepper; toss with chicken mixture. Serve immediately or refrigerate and serve cold. Top with cheese before serving.

Nutrition Facts : Calories 320 calories, Fat 7g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 742mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

SUMMERTIME ORZO & CHICKEN



Summertime Orzo & Chicken image

The title says it all...a perfect meal to enjoy during the hot summer months. I love the ease of preperation, and the fact that this can be served warm, or chilled. I actually made this yesterday, and did chill it for several hours. I had the rest of it for lunch today, and although I did use an extra teaspoon of olive oil and an additional squeeze of lemon, it was still mighty tasty! From the current issue of "Taste of Home" and originally submitted by Fran MacMillan from West Melbourne, Florida.

Provided by yooper

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup uncooked orzo pasta
1 lb boneless chicken breast, cut into 1-inch 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 reduced-fat feta cheese

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat for 6-8 minutes or until no longer pink.
  • In a large bowl, comine the cucumber, onion, parsley and chicken.
  • Drain pasta; stir into chicken mixture.
  • In a small bowl, whisk the lemon juice, oil, salt and pepper.
  • Pour over chicken mixture; toss to coat.
  • Serve warm or cold.
  • Just before serving; sprinkle with the cheese.

Nutrition Facts : Calories 363.6, Fat 14.5, SaturatedFat 3.6, Cholesterol 72.6, Sodium 659.2, Carbohydrate 28.7, Fiber 1.9, Sugar 3.1, Protein 28.6

SUMMER ORZO SALAD



Summer Orzo Salad image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 bunch scallions
1/3 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup uncooked orzo pasta
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2/3 cup Kalamata or cured black olives, pitted and chopped
1 cup diced cucumber
1 cup halved cherry or grape tomatoes
1/4 cup fresh chives, finely chopped
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
1/4 red onion, finely diced
6 ounces goat cheese, crumbled

Steps:

  • Preheat a grill to high heat.
  • Toss the scallions in a bowl with 2 tablespoons olive oil and sprinkle with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well-charred, about 8 minutes. Set aside to cool. (Alternately, you can char the scallions in a cast-iron pan on the stove.) Chop the white and light green parts finely, then discard the remaining ends of the scallions.
  • Bring a large pot of salted water to a boil for the orzo. Drop in the orzo and begin to cook. Meanwhile, add the chopped scallions to a medium bowl. Add the vinegar, Dijon mustard, remaining 1/3 cup olive oil and half of the olives and whisk until combined. Season with salt and pepper.
  • When the pasta is finished cooking, drain and rinse to cool. Immediately toss in some of the vinaigrette, along with the cucumber, tomatoes, herbs, red onion and remaining olives. Mix well. Add more dressing to taste. Top with the goat cheese and serve.

CREAMY LEMON-PEPPER ORZO WITH GRILLED CHICKEN



Creamy Lemon-Pepper Orzo with Grilled Chicken image

If you love risotto but want something quicker, this simple orzo takes half the time. Rich cheese and cream are switched out for tangy Greek yogurt and goat cheese for equally satisfying creaminess. Sweet green peas, fragrant fresh tarragon and basil scream spring--though this dish is a year-round classic. Get your fork--and appetite--ready.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

1/4 cup fat-free plain Greek yogurt, at room temperature
1 large clove garlic, minced
Zest and juice of 1 lemon
3 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 boneless, skinless chicken thighs
1 cup whole-wheat or other whole-grain orzo
1 cup frozen petite peas, thawed and patted dry
2 ounces finely crumbled goat cheese, at room temperature
4 tablespoons chopped fresh herbs, such as basil and tarragon

Steps:

  • Bring a pot of water to a boil; prepare a grill or grill pan for medium heat.
  • Whisk together the yogurt, garlic, lemon juice, 2 teaspoons of the oil and 1/2 teaspoon each salt and pepper in a medium bowl until well combined.
  • Rub the chicken thighs with the remaining 1 teaspoon oil and sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Grill until nicely marked and cooked through, 10 to 12 minutes per side. Transfer to a cutting board and let stand for at least 5 minutes.
  • Add the orzo to the boiling water and cook according to the package directions for al dente, stirring in the peas during the last minute of cooking. Drain the orzo and peas, reserving 1 cup of the cooking liquid. Stir the orzo and peas into the yogurt mixture, along with the goat cheese, 3 tablespoons of the herbs and at least 3/4 cup of the cooking liquid, until well combined. Transfer to a platter.
  • Thinly slice the chicken and arrange on top of the orzo. Sprinkle with the lemon zest and the remaining 1 tablespoon herbs.

Nutrition Facts : Calories 317 calorie, Fat 9.5 grams, SaturatedFat 3 grams, Cholesterol 50 milligrams, Sodium 266 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 21 grams, Sugar 4 grams

SUMMER ORZO



Summer Orzo image

I'm always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this salad is one of my favorite creations. I like to improvise with whatever I have on hand, feel free to do the same here! -Shayna Marmar, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 16 servings.

Number Of Ingredients 15

1 package (16 ounces) orzo pasta
1/4 cup water
1-1/2 cups fresh or frozen corn
24 cherry tomatoes, halved
2 cups crumbled feta cheese
1 medium cucumber, seeded and chopped
1 small red onion, finely chopped
1/4 cup minced fresh mint
2 tablespoons capers, drained and chopped, optional
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon grated lemon zest
1-1/2 teaspoons salt
1 teaspoon pepper
1 cup sliced almonds, toasted

Steps:

  • Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl., In a large nonstick skillet, heat water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes., Just before serving, stir in almonds.

Nutrition Facts : Calories 291 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 501mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.

SUMMERTIME ORZO SALAD



Summertime Orzo Salad image

Spiced up orzo salad with fresh veggies. It goes great with grilled meats and vegetables. Take it out of the fridge and add a splash of olive oil 30 minutes before serving.

Provided by FrackFamily5 CA->CT

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 8h45m

Yield 12

Number Of Ingredients 10

6 ounces uncooked orzo pasta
½ cup frozen peas
½ cup chopped cucumber
¼ cup diced red bell pepper
¼ cup diced red onion
¼ cup chopped marinated artichoke hearts
1 Roma tomato, seeded and diced
2 tablespoons red wine vinegar
2 tablespoons salad seasoning mix (such as McCormick® Salad Supreme Seasoning)
2 tablespoons olive oil

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes.
  • While pasta is cooking, place peas, cucumber, bell pepper, onion, artichokes, and tomato into a large bowl and toss.
  • Drain cooked orzo, but do not rinse or cool. Toss hot pasta with the veggies in the bowl and mix in vinegar, seasoning mix, and oil.
  • Cover and refrigerate for 8 hours, or overnight. Serve.

Nutrition Facts : Calories 87.8 calories, Carbohydrate 12.9 g, Cholesterol 0.4 mg, Fat 3 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 115 mg, Sugar 1.4 g

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