Grilled Chicken and Vegetable Orzo Salad

By mschweickert

Ingredients

• 6 ounces uncooked whole-wheat orzo (about 1 cup)
• 3 (8-oz.) boneless, skinless chicken breasts
• 1 1/4 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 2 ears fresh corn, shucked
• 1 large zucchini, cut lengthwise into quarters
• 1 /2 cup olive oil
• 1 /4 cup fresh lime juice (from 2 limes)
• 1 tablespoon minced shallot
• 1 teaspoon Dijon mustard
• 1 /2 teaspoon honey
• 2 cups baby arugula
• 3 ounces goat cheese, crumbled (about 3/4 cup)
• Nutritional Information
• Calories 473
• Fat 25g
• Satfat 5g
• Unsatfat 18g
• Protein 34g
• Carbohydrate 28g
• Fiber 6g
• Sugars 4g
• Added sugars 0g
• Sodium 549mg
• Calcium 7% DV
• Potassium 14% DV
• How to Make It
• Step 1
• Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water.
• Step 2
• Step 3
• Place corn and zucchini on oiled grates, and grill, uncovered, until crisp-tender, about 8 minutes, turning frequently to create grill marks on all sides. Cut kernels off corn, and coarsely chop zucchini.
• Step 4

Details

Adapted from cookinglight.com

Preparation

Step 1

Step 1

Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water.

Step 2

Preheat grill to high (450°F to 550°F). Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on oiled grates. Grill, uncovered, until chicken is done, about 16 minutes, turning after 8 minutes. Let stand 5 minutes; cut into 1/2-inch-thick slices.

Step 3

Place corn and zucchini on oiled grates, and grill, uncovered, until crisp-tender, about 8 minutes, turning frequently to create grill marks on all sides. Cut kernels off corn, and coarsely chop zucchini.

Step 4

Whisk together oil, lime juice, shallot, mustard, honey, remaining 3/4 teaspoon salt, and remaining 3/4 teaspoon pepper in a large bowl. Add cooked orzo, corn kernels, chopped zucchini, and arugula; toss well to coat. Divide orzo mixture evenly among 6 plates. Arrange chicken slices over orzo mixture, and top with goat cheese.