Grilled Greek Chicken Thighs w/Lemon Parmesan Orzo

By Renee's Kitchen Adventures

Grilled Greek Chicken Thighs w/Lemon Parmesan Orzo

Easy, Quick and elegant chicken dish made with Perdue Perfect Portions® boneless, skinless, chicken thigh filets.


Ingredients

  • For Chicken Thighs:
  • 1- (2 lb.) package of Perdue Perfect Portions® Boneless, Skinless Chicken Thigh Filets
  • 1-2 tsp. Greek Seasoning ( I used Jane's Krazy All Purpose Mixed-Up Greek Seasoning)
  • For "Greek Salsa":
  • 3/4 cup chopped English cucumber
  • 1/2 cup chopped red, orange, or yellow bell pepper
  • 1/2 cup halved grape tomatoes
  • 2 TBS. sliced olives (green, black, or kalamata)
  • 1/4 cup fresh chopped parsley 
  • juice of 1/2 fresh lemon
  • 2 cloves garlic, minced
  • 1/2 tsp. dried oregano
  • 2 TBS crumbled feta cheese
  • salt and black pepper, to taste
  • For Orzo Pasta:
  • 8 oz. dry orzo pasta
  • 1/4 cup grated Parmesan cheese
  • 1 TBS. Extra Virgin Olive oil
  • juice of 1/2 lemon
  • salt and black pepper, to taste

Instructions

  1. Remove chicken from wrap. Season with Greek Seasoning. (if using Greek Seasoning recipe found on Allrecipes, also season with salt and pepper.) Set aside.
  2. Combine all ingredients for "Greek salsa" in small bowl. Set aside to let flavors meld.
  3. Heat grill to med-high heat. Grill chicken 3-4 minutes per side or until done and internal temperature reads 170 degrees F. Place on platter, loosely covered with foil.
  4. Cook orzo pasta according to al dente according to package directions. Drain and mix in Parmesan cheese, extra virgin olive oil, juice of 1/2 a lemon and salt and pepper to taste.
  5. Serve the chicken on top of the pasta and top each serving with 1/4 of the "Greek salsa"
  6. Enjoy!

Yield: 4 servings

Prep Time: 00 hrs. 15 mins.

Cook time: 00 hrs. 15 mins.

Total time: 30 mins.

Tags: Perdue, PerfectPortions, chicken, thighs, orzo, lemon, feta, cucumber, Greek


An original recipe developed for Perdue® by Renee's Kitchen Adventures


Servings - 4   Serving Size - 1/4 of recipe   Points Plus per Serving - 12 Points+

Calories - 467,   Total Fat - 15.1g,   Carb. - 47.3g,   Protein - 38.9g,   Fiber - 2.7g


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