Grilled Lemon Chicken & Summer Corn Orzo with Fresh Dill
Grilled Lemon Chicken & Summer Corn Orzo with Fresh Dill, Green Onion
Ingredients
For the orzo:
1 cup organic orzo
2 cups chicken bone broth
1 tablespoon olive oil
1 garlic clove, minced
1 cup fresh summer corn, pre-cooked
1 cup fresh spinach
1/2 cup marinated artichokes, drained and roughly chopped
2 green onions, thinly sliced
2 tablespoons chopped fresh dill
salt and black pepper, to taste
for the chicken
6 organic chicken thighs
1 lemon, juiced
1 tablespoon olive oil
1/2 teaspoon garlic powder
salt and black pepper, to taste
INSTRUCTION:
In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and black pepper. Cover and marinate in the refrigerator for at least 30 min or up to 4 hours.
Preheat your grill to medium-high heat.
In a medium saucepan, bring vegetable broth to a boil. Add the orzo and cook until tender. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
Add the corn and marinated artichokes, and cook for 3-5 minutes, until heated through.
Add the cooked orzo to the skillet and toss to combine.
Stir in the thinly sliced green onions, fresh spinach, and chopped fresh dill.
Season with salt and black pepper to taste.
Grill the chicken for 6-8 minutes per side or until cooked through.
To serve, spoon the orzo mixture onto plates and top each serving with a grilled chicken thigh.
Garnish with additional dill and green onion if desired.
