Grilled Chicken with Lemon Orzo, Caramelized Onions & Herbed Feta

Grilled Chicken with Lemon Orzo, Caramelized Onions & Herbed Feta

What it looks like

• Juicy, spice-rubbed grilled chicken breast

• Buttery lemon orzo

• Deeply caramelized onions

• Creamy herbed feta (or whipped ricotta-feta mix)

• Finished with fresh parsley

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Ingredients (serves 2–3)

Chicken

• 2 large boneless, skinless chicken breasts

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp dried oregano or thyme

• Salt & black pepper, to taste

• Optional: pinch of chili flakes

Orzo

• 1 cup orzo pasta

• 2 cups chicken broth (or salted water)

• 1 tbsp butter

• 1 tbsp olive oil

• Zest of ½ lemon

• Salt, to taste

Caramelized Onions

• 2 large yellow onions, thinly sliced

• 2 tbsp olive oil or butter

• Pinch of salt

• Optional: splash of balsamic vinegar or white wine

Herbed Feta Topping

• ¾ cup feta cheese, crumbled

• 2–3 tbsp Greek yogurt or ricotta (for creaminess)

• 1 tbsp olive oil

• 1 small garlic clove, grated

• 1–2 tbsp fresh parsley, finely chopped

• Black pepper, to taste

Garnish

• Extra chopped parsley

• Optional: squeeze of lemon

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Step-by-Step Instructions

1. Caramelize the onions (do this first)

This takes the longest and builds huge flavor.

1. Heat olive oil or butter in a wide pan over medium-low heat.

2. Add onions and a pinch of salt.

3. Cook slowly, stirring every few minutes, for 30–40 minutes revealing golden, jammy onions.

4. If desired, deglaze with a tiny splash of balsamic or wine at the end.

5. Set aside and keep warm.

💡 Low and slow is the secret—don’t rush these.

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2. Marinate & grill the chicken

1. Pat chicken dry and rub with olive oil.

2. Mix paprika, garlic powder, onion powder, oregano, salt, pepper, and chili flakes.

3. Coat chicken evenly and rest 15–30 minutes (or up to overnight).

4. Grill on a hot grill pan or outdoor grill over medium-high heat, about 5–6 minutes per side, until nicely charred and internal temp hits 165°F (74°C).

5. Rest for 5 minutes, then slice.

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3. Cook the orzo

1. Bring broth to a boil, add orzo, and cook until tender (8–10 minutes).

2. Drain if needed, then stir in butter, olive oil, lemon zest, and salt.

3. Keep warm and fluffy.

✨ The lemon zest is subtle but ties everything together.

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4. Make the herbed feta

1. In a bowl, mash feta with Greek yogurt or ricotta.

2. Stir in olive oil, garlic, parsley, and black pepper.

3. Taste and adjust—no salt needed, feta’s salty enough.

Texture should be creamy but still chunky, just like the image.

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5. Assemble

1. Spoon orzo into bowls.

2. Top with sliced grilled chicken.

3. Add a generous pile of caramelized onions.

4. Finish with a dollop of herbed feta.

5. Sprinkle parsley and add a light lemon squeeze if you like.

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Optional Upgrades

• Add sautéed spinach or roasted cherry tomatoes

• Swap chicken for grilled shrimp or lamb

• Finish with chili oil or honey drizzle for contrast