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HONEY CHIPOTLE CHICKEN and MEDITERRANEAN ORZO SALAD

This is one of my absolute favorite summer recipes.

I make this meal for a lot of family gatherings and cookouts we have during the spring and summer months. Some people have even coined it my WORLD FAMOUS CHICKEN, Ha!

I like to make this meal in a bowl with leafy greens and quinoa or with a Mediterranean Orzo Salad. This week, I wanted to share my orzo salad recipe. It’s so fresh and flavorful, and absolutely perfect for eating outside during the spring and summer evenings.

This is a family favorite that even the kids love. I hope you love it as much as we do!

HONEY CHIPOTLE CHICKEN

prep time: 10 minutes
marinate time: 2 hours
cook time: 15 minutes

  • 1 pound boneless, skinless chicken breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
  • 3 tablespoons adobo sauce, from a can of chipotles in adobo
  • 2 tablespoons honey
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey mustard
  • 2 tablespoons chopped fresh cilantro
  • 4 garlic cloves, minced

INSTRUCTIONS

  1. Cut the chicken breasts in half and season with salt and pepper.
  2. Put in plastic baggie and set aside.
  3. In a bowl, whisk together the olive oil, chipotle adobo sauce, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly in the plastic bag.
  4. Place it in the fridge and marinate for at least 2 hours, or even overnight.
  5. While chicken marinates you can prepare the Orzo Salad.
  6. When you’re ready, grill the chicken on an outdoor grill or heat a large nonstick skillet over medium-high heat with a bit of olive oil. Until the chicken is deeply browned on both sides, about 6-8 minutes per side.

MEDITERRANEAN ORZO SALAD

prep time: 15 minutes
cook time: 9 minutes
total time: 24 minutes 

  • 1.5 cups orzo
  • 1 package of fresh mozzarella
  • 1/4 cup red onion chopped
  • 1 package cherry or grape tomatoes, cut in half or 3rds
  • 4 mini sliced cucumbers
  • 1 large avocado cubed
  • 1/4 teaspoon dried oregano
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive or avocado oil 
  • Fresh cilantro
  • Fresh lime juice
  • Sea salt and pepper

INSTRUCTIONS

  1. Cook orzo al dente according to package directions. Drain and rinse with cold water.
  2. Prep and chop your other ingredients.
  3. Once the orzo has cooled, add 2 tablespoons of red wine vinegar, salt and pepper to taste.
  4. Add rest of ingredients to a large bowl.
  5. Garnish with fresh cilantro and lime juice.

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