Grilled chicken with oregano and lemon

By taniaf

per serv: 364 cal, 11.3 g fat

Ingredients

• 4 large chicken cutlets or 8 small
• 2 garlic cloves, smashed
• 2 sprigs plus 2 tsp fresh oregano, chopped
• 1/2 lemon, quartered
• salt and pepper
• 1 tbsp olive oil
• 1 cup orzo
• 1/4 cup toasted hazelnuts, chopped
• (or almonds or pine nuts)

Details

Servings 4

Preparation

Step 1

In a medium bowl, combine chicken, garlic and oregano sprigs. Add lemon quarters, squeezing juice into bowl. Season with salt and pepper. Cover with plastic and chill 30 minutes.
Set a medium pot of salted water to boil. Heat grill pan to medium. Lightly oil grill. Remove chicken from marinade and grill until cooked through, 3 minutes total, flipping once. Transfer chicken to a platter and tent with foil to keep warm.
Cook orzo until al dente. Drain and transfer to a medium bowl. Stir in chopped oregano, oil, and nuts, season with salt and pepper. Serve with chicken.