[X]

Home > Recipes > Summertime Orzo & Chicken

Summertime Orzo & Chicken Recipe

Summertime Orzo & Chicken Recipe photo by Taste of Home

Read reviews (18)

Rate recipe

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

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Summertime Orzo & Chicken Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Summertime Orzo & Chicken Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

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

Directions

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, combine 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 cheese. Yield: 4 servings.

Nutritional Facts 1-1/4 cups orzo mixture with 1 tablespoon cheese equals 323 calories, 7 g fat (2 g saturated fat), 65 mg cholesterol, 742 mg sodium, 33 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

Originally published as Summertime Orzo & Chicken in Taste of Home August/September 2010, p38

The History of Feta

FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Summertime Orzo & Chicken

Summertime Orzo & Chicken

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-18) of 18 reviews

Sort Reviews:

Reviewed on Jul. 30, 2012 by LuluBelly1211

Used pepper jack cheese and extra lemon juice. Spun the dressing in the blender and it was delish. Will make this again and again.

Reviewed on May. 27, 2011 by mjlouk

I had to replace the feta with mozzarella b/c my DH doesn't like Feta so maybe that's why it didn't have much flavor. It definitely needs to be made a day ahead so the flavors can meld.

Reviewed on Oct. 23, 2010 by jmaguin

Wonderful! This recipe has become one of my family staples. Great as leftovers.

Reviewed on Oct. 15, 2010 by Mommaof3DempseyGirls

I have made this several times, and with different variations, such as using a different pasta, with or without chicken, doubling or tripling the lemon and oil mixture, adding minced or crushed garlic to the mixture, and using sea salt. It was a hit at a recent potluck and everyone asked for the recipe. It is a wonderful recipe and can be fit to appeal to your own tastes. Very versatile and I highly recommend it to anyone needing something different.

Reviewed on Sep. 29, 2010 by lorischlecht

This was quick to make and even better than I thought it would be. I cooked the onions with the chicken because I don't like raw onions, and left out the feta. I'll definitely make it again.

Reviewed on Sep. 28, 2010 by milosmommy

I loved this recipe. I am not a fan of cucumbers so I left them out. It was easy to make and cheap! I will make again. My husband didn't love it though. He thought the onions were a bit overpowering.

Reviewed on Sep. 13, 2010 by lalakerfan

We made this recipe twice already! The flavor is great and refreshing. We even added asparagus to it the second time and that was a wonderful addition too! The guest we had for dinner the first time we made it was sold on the dish. We recommend it to all our friends whom like to cook, but need an easy recipe that is delish!

Reviewed on Sep. 08, 2010 by Figerre

We added green grapes, grape or pear tomatoes and used 4-cheese combination instead of feta

Reviewed on Sep. 08, 2010 by Figerre

we make this orzo salad every month - delicious for lunch at work!!

Reviewed on Sep. 07, 2010 by Mary_1959

Simple and absolutely delicious. Can't go wrong with this one!

Reviewed on Aug. 23, 2010 by Songy2

Delicious. I also tried it with shrimp and it is just as good. A great summer meal!

Reviewed on Aug. 17, 2010 by ColleenaG

This was very good. I cooked the chicken in a tablespoon of olive oil...added greek seasoning, garlic and a little sea salt. Came out very flavorful. I will make this one again.

Reviewed on Aug. 06, 2010 by bethanyandtim

Perfect combo of tastes and textures! The only change I made was to cook my chicken in 1-2 T. of olive oil instead of using cooking spray. Still tasted great as leftovers the next day.

Reviewed on Aug. 01, 2010 by Seminoles

Great recipe!! I used chicken I'd grilled the night before so that made it even quicker. The flavors go so well together; I'll be coming back to this recipe over and over.

Reviewed on Aug. 01, 2010 by aug2295

I used ziti because I didn't have orzo and dried parsley and grilled the chicken as she suggests with a little greek seasoning. It was really easy and delicious.

Reviewed on Jul. 27, 2010 by meganshakes

This was so yummy! I made it for dinner last night and had it warm, then had it cold for lunch today. Both ways were good. The flavors go together perfectly, and it is a perfect summer meal, nice and light. I used a rotisserie chicken as well, for convenience, and dried parsley. This is a very easy and quick recipe and I am excited to keep making it over and over.

Reviewed on Jul. 19, 2010 by ashell97

I'm a novice at cooking and still made this with no trouble! I hate all things lemon and was nervous about the flavor. It complimented the dish and wasn't overpowering. I will make this again and again!

Reviewed on Jul. 19, 2010 by cwood1972

This sounded so wonderful that I made it right away. I doubled the recipe and used the meat from a rotisserie chicken instead of the skinless breasts. A wonderful combination of flavors! You won't regret making this one. Enjoy!

View less >