Serves 4
Chicken thighs
4 boneless and skinless chicken thighs
2 tablespoons olive oil
1 tablespoon sweet chilli sauce
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon table salt
½ spring onion, finely sliced
¼ teaspoon cracked pepper
Orzo Salad
1 ¼ cups orzo/risoni pasta
2 spring onions, thinly sliced
½ cup chopped fresh mint
½ cup chopped fresh parsley
¼ cup chopped fresh basil
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
½ teaspoon lemon zest
2 cloves garlic, crushed
1 teaspoon dried oregano
¼ teaspoon chilli flakes
1 ½ – 2 Reed avocados, cubed
1 green or red capsicum, finely diced
250g cherry tomatoes, quartered
100g feta cheese
Sea salt
Cracked pepper
Grilled asparagus or courgettes tossed through the salad are also nice if in season
In a medium sized dish, combine the chicken and marinade ingredients. Cover and refrigerate for at least 1 hour or up to 6 hours.
Bring a large pot of salted water to the boil. Add the pasta and cook for 7-9 minutes or until tender. Drain and set aside to cool.
In a large bowl, mix together the sliced spring onions, fresh chopped herbs, olive oil, lemon juice and zest, garlic, oregano and chilli flakes.
Add the orzo and stir until well incorporated. Add the remaining salad ingredients and fold through. Season to taste.
Bring the barbecue to a medium heat. Grill the chicken for 4 minutes on each side or until cooked through. Remove from the heat, place on a plate and cover loosely with foil. Set aside to rest for 5 minutes.
Divide the orzo salad between 4 plates. Slice the chicken into strips and serve alongside salad. Pour over any resting juices.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz
