One of my all time favorite blogged recipes is Roasted Vegetable Orzo Salad. It requires a little bit of a time commitment to grill all of the vegetables required for this recipe but it's so worth it. The results are amazing. Grilled veggies, al dente pasta, a light drizzle of olive oil and a sprinkling of Parmesan cheese - simple and delicious.
If we're going to call my previous Roasted Vegetable Orzo Salad the "original", then this Grilled Chicken and Vegetable Orzo Salad, is version 2.0. (If apple can upgrade their iPhone every couple of months, I can do it too.) It's not that I'm all about the latest and greatest (Heck, I may be the very last person on the planet that still uses an iPhone 5) or that the original version is outdated or obsolete, it's just that I felt like I could add a few more features to the original recipe.
Some strips of lean protein, a zesty honey citrus dressing and some ricotta salada crumbles are just a few of the upgrades that you'll find in my Grilled Chicken and Vegetable Orzo Salad 2.0 recipe.
Grilled Chicken and Vegetable Orzo Salad
1 cup uncooked whole wheat orzo
3 boneless, skinless chicken breasts
1 1/4 teaspoons salt
1 teaspoon pepper
2 ears fresh corn
1 zucchini, cut lengthwise into quarters
1/2 cup olive oil
1/4 fresh lime juice
1 Tablespoon minced shallot
1 teaspoon Dijon mustard
1/2 teaspoon honey
3/4 cup ricotta salada
Divide orzo among 6 plates and top with sliced chicken and sprinkle with cheese.
Giving a little cheer today for this perfect grilling weather. Here's to some really great grilled dinners this April.
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