Greek Chicken & Orzo with Eureka Lemon Olive Oil and Oregano Balsamic
Lemon and oregano always go hand-in-hand in classic Greek recipes. These flavours make for a simple yet vibrant marinade for grilled chicken to accompany creamy, garlicky orzo. Toss some feta on top for added saltiness and dig in!
Greek Chicken & Orzo with Eureka Lemon Olive Oil and Oregano Balsamic
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Category
Main
Cuisine
Greek
Servings
2
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
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2 Chicken breasts
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3 Tbsp. Eureka Lemon Olive Oil, divided
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3 Cloves garlic, minced
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Salt and pepper, to taste
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½ Onion, diced
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1 Tsp. Dried dill
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¼ Tsp. Black pepper
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1 Cup orzo
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2 Cups vegetable or chicken broth
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¼ Cup Oregano Balsamic
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Fresh dill and crumbled feta, to garnish
Directions
1. In a bowl, mix 1 Tbsp. Eureka Lemon Olive Oil, 1 clove of minced garlic, salt and pepper. Pour over chicken breasts in a shallow dish. Allow to marinate for at least 1 hour. Remove chicken from marinade and grill until completely cooked through.
Heat the remaining Olive Oil in a small saucepan over medium heat. Add the onion, remaining minced garlic, and a pinch of salt, then cook gently until softened.
Deglaze with the Oregano Balsamic. Add dill and black pepper. Then stir in the orzo until well coated in the oil and herbs. Add the broth and bring to a simmer. Simmer the orzo for 10 minutes or until cooked through. Add additional salt and pepper if needed.
Plate the orzo and chicken. Garnish with crumbled feta and fresh dill.
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