Grilled Chicken And Asparagus With Herbed Orzo
Recipe type: Main
Serves: 2
For Grilled Chicken
  • 2 chicken breasts, boneless, skinless
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon paprika
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • 2 teaspoons olive oil, divided
For Orzo
  • ½ cup orzo
  • 1¼ cup chicken broth
  • ½ teaspoon salt
  • 2 tablespoons chopped parsley and dill
  • 4-5 cherry tomatoes, halved, for garnish
For Grilled Asparagus Salad
  • 1 bunch of asparagus, tough ends trimmed
  • 2 handfuls of mixed greens
  • 4 tablespoons olive oil, divided
  • 1 large clove garlic, pushed through a garlic press or finely minced
  • ½ teaspoons salt
For Greek Yoghurt sauce
  • ½ cup Greek yoghurt
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • 1 teaspoon fresh parsley, finely chopped
  • 1 tablespoon Olive oil
  • ½ teaspoon lemon juice
  • ¼ teaspoon salt
For Grilled Chicken
  1. Preheat the oven to 350 F.
  2. Lightly brush your grilling pan with olive oil and put it on medium-high heat. Let it heat for at least 5 minutes.
  3. Brush each chicken breast with 1 teaspoon of olive oil. In a small bowl, combine all spices for chicken and salt and finely rub into chicken.
  4. Place chicken on a grill and let it cook for 5 minutes. Don't try to move chicken while it cooks. Using tongs, flip chicken to the other side and cook for 5 more minutes. Transfer chicken together with a grilling pan into the oven and cook it for 5 more minutes or until an instant food thermometer reads 165 F. Remove from the oven let it rest.
For Orzo
  1. Meanwhile, in a medium sauce pan combine orzo, broth and salt. Bring to a boil, then reduce the heat and simmer until all liquid is absorbed and orzo is cooked, about 15 minutes. Remove from the heat, fluff orzo with a fork and stir in chopped parsley and dill.
For Grilled Asparagus Salad
  1. Finely brush trimmed asparagus with a mixture of 3 tablespoons of olive oil, garlic and salt. Place it on a grilling pan and cook for 4-5 minutes on each side until soft and charred. Remove from the heat and chop the asparagus into 3 pieces.
  2. In a medium bowl, combine grilled asparagus, mixed greens and 1 tablespoon of olive oil. Season to a taste.
  3. Enjoy!
Grilled chicken recipe is inspired by Cooking Light April 2017 issue
Yoghurt Sauce recipe is adapted from Health magazine April 2017 issue
Recipe by Lavender & Macarons at