Summertime Orzo & Chicken Recipe
Summertime Orzo & Chicken Recipe photo by Taste of Home

Summertime Orzo & Chicken Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

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.


  1. 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.
  2. 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.
Originally published as Summertime Orzo & Chicken in Taste of Home August/September 2010, p38

Light-Bodied White Wine

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

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Reviewed Jun. 6, 2015

"Liked this a lot...put it on a wrap for lunch. It does make quite a bit so if you're on your own might want to adjust ingredients to make less."

Reviewed Jul. 30, 2012

"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 May. 27, 2011

"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 Oct. 23, 2010

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

Reviewed Oct. 15, 2010

"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."

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