• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 large chicken cutlets or 8 small (about 1 pound total)

  2. 2 garlic cloves, smashed and peeled

  3. 2 sprigs plus

  4. 2 teaspoons chopped fresh oregano

  5. 1/2 lemon, quartered, plus

  6. 1 tablespoon lemon juice, plus wedges for serving

  7. Coarse salt and ground pepper

  8. 1 tablespoon extra-virgin olive oil, plus more for grill

  9. 1 cup orzo

  10. 1/4 cup toasted hazelnuts, chopped

Instructions Jump to Ingredients ↑

  1. In a medium bowl, combine chicken, garlic, and oregano sprigs. Add lemon quarters, squeezing juice into bowl as you go; season with salt and pepper. Cover with plastic wrap and refrigerate 30 minutes.

  2. Set a medium pot of salted water to boil. Heat grill pan or grill to medium-high. Clean and lightly oil hot grill. Remove chicken from marinade and grill until cooked through, about 3 minutes total, flipping once. Transfer cutlets to a platter and tent with foil to keep warm.

  3. Meanwhile, cook orzo according to package instructions. Drain orzo and transfer to a medium bowl. Stir in chopped oregano, 1 tablespoon lemon juice, oil, and hazelnuts; season with salt and pepper. Serve chicken and orzo with lemon wedges if desired.


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