Thursday, August 24, 2017

Grilled Chicken with Lemon Orzo Pasta

This recipe for Grilled Chicken and Lemon Orzo Pasta first appeared on Taste As You Go in 2013. It appears here with updated photos.

Grilled Chicken and Lemon Orzo Pasta | Taste As You Go

Last Saturday marked the ninth anniversary of the launch of this blog. Every now and then I like to go back and read my earlier posts to see how far I've come. The frequency of posts has definitely increased... but the quality of my writing and photography has improved quite a bit. (At least, they have according to my standards.)

But I haven't stopped trying to find ways to continue improving. With that in mind, I've been combing through the recipe archives and marking the ones that need work. I've taken new photos for have rewritten some of the recipes to breathe a fresh life into them. This recipe for Grilled Chicken and Lemon Orzo Pasta is one of those recipes.

Now, the photos in the original post aren't terrible, but they're not among my favorites. The lighting is horrible. Rather than take the photos during the day to take advantage of the natural light, I shot them after dark... under the harsh lights in our kitchen. I didn't make that mistake this time around.

Plus, as an added bonus, I had Stephen's help with the plating. It's said that we eat with our eyes first, so he sliced the chicken thinner than I did the first time around. Then he arranged the chicken slices alongside the orzo rather than on top of it. This way you could actually see -- and appreciate -- the pasta in its own right.

Grilled Chicken and Lemon Orzo Pasta | Taste As You Go

Much, much improved.

What things in your life are you continually trying to improve?


Grilled Chicken with Lemon Orzo Pasta

Serves: 2 | Printable Recipe | Adapted

INGREDIENTS
  • 2 chicken breasts
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 1/2 cups water
  • 1 cup orzo pasta
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
  • 2 strips lemon zest
  • 1 tablespoon fresh mint, chopped
  • 2 scallions, chopped (just the green part)
  • Juice of 1 1/2 lemons
  • Salt, to taste

INSTRUCTIONS
  1. Season chicken breasts on both sides with salt and pepper.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  3. Place chicken breasts in the skillet and cook for 3-4 minutes depending on the thickness of the chicken.
  4. Turn the chicken breasts over and cook for an additional 3-5 minutes or until the internal temperature has reached 165°F.
  5. Remove the chicken from the skillet and allow to rest on a plate tented with aluminum foil.
  6. Meanwhile, bring water to a boil in a small sauce pan.
  7. Add the orzo, the remaining olive oil, salt, paprika, and strips of lemon zest.
  8. Lower the heat to medium-low and simmer for 12-15 minutes, stirring occasionally.
  9. Once the water has been absorbed by the pasta, remove the pan from the heat and allow the orzo to cool for 1-2 minutes.
  10. Stir in the fresh mint and chopped scallions.
  11. Add lemon juice and salt to taste... and serve!
Taste As You Go Disclaimer: This post contains affiliate product links. Clicking on the links may result in my being paid a commission based on product sales. Regardless of commission, all opinions expressed in this post are my own.

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