Looking for a delicious and easy-to-make meal that bursts with fresh flavors? This Chicken Pesto Orzo Salad combines juicy grilled chicken, vibrant asparagus, and a refreshing homemade pesto for a dish that’s not only healthy but also perfect for any occasion. The fresh herbs and lemon juice in the pesto add a zesty kick, while the shaved parmesan on top gives a satisfying finish.
Ingredients for Chicken Pesto Orzo Salad:
- 2 boneless, skinless chicken breasts
- 1 lemon, zested and juiced
- 3 garlic cloves, 2 crushed, 1 whole
- 1 tbsp olive oil
- 25g flaked almonds
- Large bunch of flat-leaf parsley
- Small bunch of basil
- Small bunch of mint, leaves picked
- 25g parmesan, grated (plus extra for shaving on top)
- 100ml extra virgin olive oil, plus a drizzle for serving
- 250g orzo pasta
- 16 asparagus spears
Method for Making Chicken Pesto Orzo Salad:
1. Prep the Chicken
Place the chicken breasts on a board and cover with parchment paper. Using a rolling pin or meat mallet, pound the chicken until it’s an even thickness (around 2cm), but be careful not to break it apart.
2. Marinate the Chicken
In a medium bowl, combine the lemon zest, crushed garlic, olive oil, and a pinch of salt and pepper. Coat the chicken in this marinade and refrigerate while preparing the pesto.
3. Make the Pesto
Toast the flaked almonds in a dry frying pan over medium heat for 2-3 minutes, stirring often, until golden brown. Place the toasted almonds in a food processor with the whole garlic clove, parsley, basil, most of the mint leaves, parmesan, and lemon juice. Drizzle in the extra virgin olive oil and season to taste. Blitz until smooth.
4. Cook the Orzo
Boil the orzo in salted water according to the package instructions. Once cooked, drain and set aside.
5. Grill the Chicken
Heat a griddle pan over medium-high heat and grill the marinated chicken for 4-5 minutes per side, until the chicken is fully cooked with a nice char. Set aside to rest.
6. Grill the Asparagus
Drizzle the asparagus with a little extra virgin olive oil, season with salt, and grill on the same pan for about 3 minutes until tender.
7. Assemble the Chicken Pesto Orzo Salad
Toss most of the pesto with the cooked orzo, incorporating any resting juices from the chicken. Slice the grilled chicken and arrange it on top of the orzo with the asparagus. Garnish with shaved parmesan, the remaining mint leaves, a sprinkle of black pepper, and a drizzle of extra virgin olive oil.
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