Chicken with Dill Cucumber Salad

Servings: 4

Author:

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Main Course Salad

American greek

chicken cucumber chicken salad

Instructions

1 In a large bowl combine bell pepper, cucumber, red onion, tomatoes, juice from 1
lemon, balsamic vinaigrette, and 1 tsp dill. Stir together, then set aside to
allow the veggies to absorb the flavor from the lemon, dill, and vinaigrette.
2 Put 2 cups of water in a small pot and bring to boil. Once boiling, add your
orzo to the pot and cook at a low boil for about 10 minutes until the water has
been absorbed. Stir every so often and more towards the end to prevent burning.
3 While waiting for the water to boil, heat a large stovetop pan to medium heat.
While the pan is heating season both sides of your chicken thighs with fresh
dill, lemon pepper, and garlic powder.
4 Once the large pan is hot add your oil to the pan, then immediately add your
chicken thighs to the pan. Cook for about 3 minutes on the first side until you
get a nice light brown color. Then flip and cook for another 3 minutes on the
other side. Then cover with a lid and cook for a final 4 minutes. This ensures
that the chicken thighs stay nice and juicy, but is cooked all the way through.
5 While your chicken and orzo are cooking you can begin plating your cucumber
salad.
6 Then once your orzo is done you can season it with a pinch of salt and pepper
and add it to your plate with your cucumber.
7 When your chicken is done you can remove it from the pan, place it on top of
your salad, then sprinkle it with your olives. Serve and enjoy!