Mediterranean Orzo Chicken

Since I have been limiting my trips to the grocery these days due to the pandemic I have put together some easy meals. This is for anyone who might want a quick and healthy dinner. We warmed this up the next night.

IMG_7122.jpg

IMG_7118.JPG

IMG_7120.JPG

IMG_7119.JPG

IMG_7121.JPG

IMG_7123.JPG

Ingredients

  • 4 chicken thighs, grilled (or packaged cooked)
  • 1 zucchini, sliced into quarters
  • olive oil for frying and for tomatoes
  • 1 package of mushrooms, sliced
  • 1 package grape tomatoes, cut in half and roasted
  • Grilled artichoke hearts in oil, canned or frozen
    (I used Trader Joe’s but marinated in the jar is good also)
    drained and reserve the oil
  • Half a package or orzo, cooked
  • Olive oil from artichokes (or add regular olive oil to taste)
  • herbs, fresh or dried (oregano, thyme, basil)
  • parmesan cheese

Preparation

  1. Grill chicken (or use packaged) and slice, set aside.
  2. Preheat oven to 350. Line a baking sheet with foil, place halved grape tomatoes on sheet and drizzle with olive oil and sprinkle with salt. Roast at 350 for 20 minutes.
  3. Heat olive oil in frying pan and add zucchini, sauté until tender.
  4. Add roasted tomatoes, mushrooms and artichokes and stir until combined
  5. Add cooked orzo, chicken, herbs and drizzle with reserved olive oil from the artichokes.
  6. Sprinkle with cheese and combine.

Note: just about any vegetables will do, squash, red pepper, eggplant, onions… You don’t have to roast the tomatoes but I like the sweetness it adds.

 

Greek Grilled Shrimp Orzo

Greek Grilled Shrimp Orzo

This is a wonderful dish to serve at a summer party. I am hosting a wedding party for friends in 2 weeks and plan on serving this as party of the menu. It is easy to double (or more) for a big party. I served this warm but it was really good as a cold salad the next day. It would also be a good vegetarian side dish just omit the shrimp. This recipe was inspired by prouditaliancook.com.

IMG_3106.jpg

IMG_3104.jpg

IMG_3107.jpg

IMG_3108.jpg

IMG_3110.jpg

INGREDIENTS

Grilled shrimp
Smoked Paprika
Olive oil
Cooked orzo pasta
English cucumber, seeded and chopped
1 medium sweet onion, diced
Red onion, diced
Crumbled feta
Grape tomatoes, halved and roasted
Kalamata olives
Lemon zest
Mint, parsley, oregano

Marinate the shrimp in lemon peel, lemon juice, olive oil, crushed garlic, and a pinch of red pepper flakes. Sprinkle with smoked paprika and grill.

Heat oven to 350 and line a baking sheet with foil. Place halved grape tomatoes on the sheet and drizzle with olive oil and sea salt. Roast for about 20 minutes.

Heat about 2 tablespoon of olive oil in a medium pan. Add onion and cook over medium heat until soft and getting golden, add red onion and cook until just warmed and a bit soft. Add the roasted tomatoes using all the juices left after roasting.

Make a vinaigrette by whisking 3 parts good olive oil to 1 part fresh squeezed lemon juice, add 1 crushed garlic clove, salt and pepper.

Taste it to your liking, either adding more or less. Place all ingredients in a bowl, adding all the herbs, more feta, (make sure it’s in small crumbles) pour the vinaigrette over all the ingredients, taste it and make sure you have enough of everything!

Note: I used 8 oz of cooked orzo and about 20 medium shrimp, the rest of the ingredients I just judged until I thought I had enough.