From My Kitchen-Lemony Orzo and Chicken

You. Guys. This dish was so good. It’s pretty simple. Just cook some orzo, make a lemony olive oil dressing, add some onions and fresh herbs, and throw in some chicken.

But it is so good. So so good. Like, I’m sad I don’t have any left, and I want to go to the store right this second and buy the ingredients to make it again.

So in lieu of that, I shall give you the recipe. And if you  make it, please bring me some. So yummy!

Lemony Chicken and Orzo
(Adapted from the Brown Eyed Baker)

Serves 6

Kosher salt
Olive oil
¾ lb. (12 ounces) orzo
½ cup freshly squeezed lemon juice (3-4 lemons)
Freshly ground black pepper
2 pounds chicken, cooked and chopped (I just brined it overnight, and then boiled it and chopped it)
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 cucumber, peeled and diced
½ cup small-diced red onion
¾ lb. (12 ounces) feta cheese, crumbled or large-diced (I left this out, because I don’t like feta…it was good with goat cheese, but also good with no cheese)

1. Fill a large pot with water, add 1 tablespoon kosher salt and a splash of olive oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl.

2. Whisk together the lemon juice, ½ cup olive oil, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Pour over the hot pasta and stir well.

3. Add the chicken to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Toss well. Add the feta (if using) and stir carefully.

4. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.