Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken, Artichoke, and Orzo Lettuce Cups 4.2 (9) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 20, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 25 mins Servings: 4 Ingredients 1 cup orzo Coarse salt and freshly ground pepper 6 tablespoons extra-virgin olive oil Finely grated zest of 1 lemon, plus 2 tablespoons juice 1 shallot, minced (about 2 tablespoons) 2 teaspoons packed finely chopped fresh oregano leaves 2 boneless, skinless chicken-breast halves (about 6 ounces each), butterflied, sliced in half, and pounded ¼ inch thick 9 ounces thawed frozen artichoke hearts, patted dry 1 to 2 romaine-lettuce hearts, trimmed and leaves separated Directions Cook orzo in a pot of salted boiling water until al dente, about 7 minutes. Meanwhile, whisk together 5 tablespoons oil, lemon zest and juice, shallot, and oregano; season with salt and pepper. Drain orzo, transfer to a bowl, and toss with half of dressing. Season chicken with salt and pepper. Heat a large skillet over medium-high heat. Swirl in remaining 1 tablespoon oil; add chicken in a single layer. Cook, flipping once, until golden and just cooked through, 1 to 2 minutes a side. Transfer to a plate. Add artichoke hearts to skillet; cook, stirring, until warmed through, about 1 minute. Transfer to bowl with orzo. Shred chicken; add to orzo with remaining dressing. Toss to combine; season with salt and pepper. (Store in refrigerator up to 2 days.) Serve in lettuce cups. Rate it Print