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Cilantro Lime Confetti Orzo recipe with chicken.

Cilantro Lime Confetti Orzo

Cook Time 30 minutes
Total Time 30 minutes
Servings 6 -8 servings
Author Heather

Ingredients

  • 1 lb orzo pasta
  • 3/4-1 lb boneless skinless chicken breasts
  • 2 tbsp oil
  • salt & pepper to taste
  • 1 pint tear drop tomatoes *cut in half
  • 1-2 med orange bell peppers *diced
  • 1-2 yellow bell peppers *diced
  • 1/2 med red onion *diced about 1/2 cup
  • 15 oz can black beans *drained
  • 10 oz queso fresco *crumbled
  • For the Vinaigrette
  • 1/2 cups extra virgin olive oil
  • 1 tbsp lime zest *about 4 limes
  • 1/2 cup lime juice *about 4 limes
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 cup chopped cilantro *about 1/2 small bunch
  • 1 tsp salt
  • 3-4 garlic cloves *minced or crushed

Instructions

  1. Preheat oven to 350℉. Place chicken in a large baking dish & drizzle with oil. Salt & pepper to taste. Bake for 25-30 mins or until reaches internal temperature of 165℉. Let chicken rest for about 10 mins and then cube.
  2. In the meantime whisk together olive oil, lime juice, zest, garlic, cumin, chili powder, garlic, salt and cilantro. Set aside.
  3. Pepare veggies. set aside.
  4. Bring a large pot of salted water to a boil. Once boiling cook orzo for 8-9 mins stirring occasionally. Drain immediately & place into large mixing boil. Toss with vinaigrette, veggies, beans, chicken and cheese.
  5. Refrigerate or eat immediately. Tastes wonderful cold.

Recipe Notes

*Please use as many organic ingredients as possible.*