Mediterranean Orzo Salad with Pan-Roasted Chicken Thighs – Paleo, Gluten-Free
Quick, easy & delcious, this Mediterranean Orzo Salad is an incredible, back-pocket, grain-free pasta that's packed with protein and veggies!
Ingredients
For the chicken
- 1 tsp1 tsp1 tsp Kosher Salt
- 1 tsp1 tsp1 tsp Paprika
- 1 tsp1 tsp1 tsp Onion, granulated
- 1/2 tsp1/2 tsp1/2 tsp Black Pepper, freshly cracked
- 4 pieces4 pieces4 pieces skin on Chicken Thigh, bone in
- 1 Tbsp1 Tbsp1 Tbsp Avocado Oil
For the orzo
- 8 oz8 oz8 oz Grain-free Cassava Orzo, Jovial Foods
- 1/21/21/2 Red Bell Pepper, diced
- 222 Cucumber, (Persian), diced
- 1/21/21/2 Red Onion, diced
- 4 oz4 oz4 oz Cherry Tomato
- 1/4 cup1/4 cup1/4 cup Kalamata Olives, pitted
- 1/4 cup1/4 cup1/4 cup Sun Dried Tomatoes, thinly sliced and packed in olive oil
- 2 Tbsp2 Tbsp2 Tbsp Capers, packed and brine - drained
- 2 Tbsp2 Tbsp2 Tbsp fresh Dill, chopped
- 2 Tbsp2 Tbsp2 Tbsp Parsley, fresh, finely chopped
- 1/4 cup1/4 cup1/4 cup Feta Cheese, crumbled
- 1/2 cup1/2 cup1/2 cup Greek Salad Dressing (click for recipe), My Big Fat Greek Salad Dressing, recipe in The Primal Gourmet Cookbook, or substitute store-bought dressing of ch
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
For the chicken
- Preheat oven to 375F.
- In a small bowl, combine the salt, paprika, granulated onion, granulated garlic and black pepper. Rinse chicken thighs under cold water and pat very dry with paper towel. Evenly season both sides of each thigh with the spice mixture.
- Preheat a cast-iron or stainless-steel skillet over medium heat for 5 minutes. Add avocado oil and heat until shimmering. Place the chicken skin side-down and cook until golden brown, around 5 minutes. Flip the thighs and transfer the pan to the oven. Roast 10-12 minutes or until the thickest part of the chicken registers 165F on a digital meat thermometer. Remove from oven and tent with foil to keep warm.
For the orzo salad
- Bring a large pot of water to a boil. Season with 2 teaspoons kosher salt and cook the orzo according to package instructions. Drain in a colander or sieve and rinse with cold water. Set aside and let drain fully.
- In a large bowl, combine the cucumber, bell pepper, onion, cherry tomatoes, olives, sun-dried tomatoes, capers, dill and parsley. Add the drained orzo and drizzle salad dressing overtop. Toss well to coat and transfer to a serving platter. Garnish with the feta cheese and top with the chicken thighs. Serve immediately.
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About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Gluten Free Grain Free Nut Free Shellfish Free Sugar FreeThis is our estimate based on online research. | |
Calories: | 488 |
Fat: | 22 g |
Carbohydrates: | 59 g |
Protein: | 13 g |
Cholesterol: | 40 g |
Sodium: | 801 mg |
Fiber: | 5 g |
Sugars: | 6 g |
Calculated per serving. |
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One response to “Mediterranean Orzo Salad with Pan-Roasted Chicken Thighs – Paleo, Gluten-Free”
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Made this tonight for me and my parents who are visiting. They wanted the recipe. They allegedly don’t like pasta salad or chicken thighs, but completely cleaned the plates. It was simple and tasted great! Thanks for this!