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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (1)

8 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5.0 stars
04/09/2020
This dressing over the chicken is sublime! I could eat this recipe every day
Rating: 5.0 stars
04/09/2020
This dressing over the chicken is sublime! I could eat this recipe every day
Rating: 5 stars
07/27/2018
Good many people do not want to eat with their hands, they will not go for lettus. I, fond of artichoke, most do not know them.Orizo also.
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