marinate chicken1. Marinate chickeningredients for dressing3. Ingredients for dressinggrilled pepper and onion4. Grill onion and peppergrilled chicken breast5. Grill chickensteamed broccoli7. Steam broccoliheat artichokes in broth8. Heat artichoke hearts in brothtoss together10. Toss to combineplated11. Serve with parmesan cheese







© 2012
Lauren McElroy

Yields: 4-5 Servings

This great veggie-packed orzo dish can be served warm or cold - both taste great - making it a very versatile dish from evening entertaining to pool-side bbq. It also keeps well in the fridge for up to 5 days making it a great, anytime lunch or meal.

3 chicken breasts
1.5 cups Italian dressing
1/4 cup orange juice
½ cup olive oil
s&p, to taste
½ lemon, juiced
3 garlic cloves, minced
½ onion, quartered
½ red bell pepper, deseeded & quartered
1 large zucchini, peeled, deseeded & sliced
½ bunch asparagus, tough part of stalk removed (ends)
½ bunch broccoli, cut into bite-size chunks
2 chicken bouillon cubes
2 qts water
¾ package orzo pasta
½ can artichoke hearts, quartered then halved
parmesan cheese, freshly grated, enough for serving
freshly ground black pepper


  1. Season chicken breasts on both sides with salt and pepper. Place in a plastic container and cover with Italian dressing. Cover and place in fridge to marinate at least 1 hr. Light grill.
  2. In a small saucepan over low heat, place orange juice & simmer on low until reduced by half. Remove from heat & cool slightly.
  3. Combine reduced OJ with the olive oil, lemon juice, s&p, and garlic cloves in a cup with a lid. Shake until incorporated, set aside.
  4. Toss the onion and the red bell pepper in olive oil, salt and pepper. Grill until cooked. Remove and medium dice; add to a large bowl.
  5. Grill chicken until golden and cooked through, rest. Medium-dice and place into same bowl. Preheat oven to 425 degrees F.
  6. Toss both the asparagus and the zuchinni in olive oil, salt & pepper, and crushed rosemary. Place both on a foil-lined baking sheet into preheated oven for 25-30 minutes, or until cooked through, rotating as necessary
  7. Steam broccoli chunks for 5 minutes, or until tender-crip, remove from heat and place in an ice bath (water and ice) to preserve color. Drain and add to thelarge bowl.
  8. Dissolve 2 boulion cubes in a pot of boiling water. Heat halved artichoke hearts in a strainer in the chicken broth for no more than 3 minutes. Remove and add to large bowl. Add orzo to the still boiling broth and cook until al dente – 9 minutes**. Drain and add to large bowl.
  9. Add chopped parsley and shaken, citrus-olive oil dressing.
  10. Toss to combine with all ingredients.
  11. Serve hot (or cold) with parmesan cheese and freshly ground black pepper.

** Careful not to overcook the orzo!!

Grilled Chicken and Vegetable Orzo

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