Ingredients
Method
- Preheat grill to high heat (450°F or higher). Let the grill heat for 10 minutes.
- Boil salted water in a pot. Cook orzo according to package instructions until al dente (10-12 minutes). Drain and set aside.
- Pat chicken breasts dry. Season with smoked paprika, garlic powder, salt, and pepper.
- Grill chicken for 5 minutes per side, or until internal temperature reaches 165°F. Let rest for 10 minutes before slicing.
- In a bowl, whisk lime juice, honey, minced garlic, half the cilantro (or parsley), and olive oil. Season with salt and pepper.
- Toss cooked orzo with half the dressing. Add chopped chicken, red onion, and remaining cilantro. Gently stir in avocado cubes.
- Adjust seasoning if needed. Serve at room temperature or chilled, drizzling with remaining dressing.
Notes
For a substitution, replace chicken with pre-marinated tofu for a meat-free option.
For firmer orzo, cook it 1 minute less than the package instructions.
Make the dressing ahead of time but reserve the avocado until the last step to prevent browning.
For firmer orzo, cook it 1 minute less than the package instructions.
Make the dressing ahead of time but reserve the avocado until the last step to prevent browning.