Greek Chicken with Orzo Salad and Lemon
Greek chicken is a family favorite and a hit with guests. With just a bit of prep time once a week, you'll have four day's worth of tantalizing lunches. —Lisa Benoit, Cookeville, Alabama
Ingredients
- 16 boneless skinless chicken thighs
- 16 tablespoons spinach and artichoke cheese dip
- 2 cups Greek vinaigrette, divided
- 2 medium lemons, zested and juiced, divided
- 1 pound uncooked orzo pasta
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 2 medium cucumbers, chopped
- 16 cherry tomatoes, quartered
- 1 medium red onion, finely chopped
- 1/2 cup sliced almonds, toasted
- 1/2 cup crumbled feta cheese, divided
Directions
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1Preheat oven to 400°. Pound chicken thighs slightly with a meat mallet to uniform thickness. Place 1 tablespoon spinach dip in center of each thigh. Roll up chicken from a short side; secure with toothpicks. Place seam side down in a greased 13x9-in. baking dish. Pour 1 cup Greek vinaigrette and the zest and juice of 1 lemon over thighs. Bake, uncovered, 30-35 minutes or until chicken is no longer pink. Discard toothpicks.
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2Meanwhile, cook orzo according to package directions. Add to a large bowl with remaining 1 cup Greek vinaigrette, chickpeas, cucumber, tomatoes, red onion, almonds, 1/4 cup feta, and remaining zest and juice of 1 lemon. Mix well to coat.
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3Serve chicken with orzo salad, garnish with remaining 1/4 cup feta cheese.
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