Chicken, Artichoke, and Orzo Lettuce Cups

Prep Time:
20 mins
Total Time:
25 mins


  • 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


  1. 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.

  2. 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.

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