Why You’ll Love This Recipe

Cilantro Lime Confetti Orzo is packed with fresh, bold flavors that make it a standout dish. The lime vinaigrette adds a tangy and refreshing twist, while the combination of bell peppers, black beans, and queso fresco adds a satisfying crunch and creaminess. The orzo pasta is the perfect texture to soak up the vibrant vinaigrette, and the seasoned chicken rounds it all out with protein. Whether you’re looking for a colorful side dish or a main course, this recipe is sure to delight.

Ingredients

For the Orzo Salad:

  • 1 lb orzo pasta
  • 3/4-1 lb boneless, skinless chicken breasts
  • 2 tbsp oil
  • Salt & pepper to taste
  • 1 pint tear drop tomatoes, halved
  • 1-2 medium orange bell peppers, diced
  • 1-2 yellow bell peppers, diced
  • 1/2 medium red onion, diced (about 1/2 cup)
  • 15 oz can black beans, drained
  • 10 oz queso fresco, crumbled

For the Vinaigrette:

  • 1/2 cup 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Cook the Orzo: In a large pot, bring salted water to a boil. Add the orzo and cook according to package instructions, usually about 7-9 minutes. Drain and rinse under cold water to cool the pasta quickly. Set aside.
  2. Cook the Chicken: Heat 2 tablespoons of oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper. Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from the pan, let it rest for a few minutes, then slice it thinly.
  3. Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, lime zest, lime juice, cumin, chili powder, cilantro, salt, and garlic until well combined. Taste and adjust seasoning if necessary.
  4. Assemble the Salad: In a large bowl, combine the cooked orzo, sliced chicken, halved tomatoes, diced bell peppers, red onion, black beans, and crumbled queso fresco. Drizzle the vinaigrette over the salad and toss gently to coat.
  5. Serve: Serve the salad immediately, or chill in the refrigerator for 30 minutes to allow the flavors to meld. Enjoy!

Servings and Timing

  • Servings: 4-6 servings
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Variations

  • Vegetarian Version: Skip the chicken and add extra black beans or grilled vegetables like zucchini or corn for a delicious vegetarian version.
  • Add Avocado: For extra creaminess and richness, add diced avocado to the salad.
  • Spicy Kick: Add a diced jalapeño to the vinaigrette for a spicy twist or sprinkle chili flakes over the salad.
  • Grilled Chicken: Grill the chicken instead of pan-searing it for a smoky flavor.
  • Substitute Cheese: If you prefer, you can substitute queso fresco with feta cheese or goat cheese for a different flavor.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. This salad is great for meal prep!
  • Reheating: This dish is best served cold or at room temperature. If you prefer to serve it warm, reheat the chicken and mix it into the orzo salad before serving.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare this salad a few hours ahead of time. Just wait to add the avocado (if using) and the vinaigrette until just before serving to keep them fresh.

Can I use a different type of pasta?

Yes! While orzo is ideal for this recipe, you can substitute it with another small pasta like couscous, farfalle, or fusilli.

How do I cook the chicken if I don’t have a skillet?

If you don’t have a skillet, you can grill the chicken, bake it in the oven, or even cook it in a slow cooker for a different texture.

Can I use pre-cooked chicken?

Yes, you can use pre-cooked or leftover chicken to save time. Just chop or shred the chicken and mix it into the salad.

Can I make this recipe dairy-free?

Yes, to make this recipe dairy-free, simply skip the queso fresco or use a dairy-free cheese alternative.

Can I use a different kind of beans?

If you don’t have black beans, you can use kidney beans, pinto beans, or chickpeas as alternatives.

What other veggies can I add to this salad?

You can add corn, cucumbers, or even some leafy greens like spinach or arugula for added texture and flavor.

Can I use bottled lime juice for the vinaigrette?

Fresh lime juice will provide the best flavor, but bottled lime juice can be used in a pinch. Just make sure it’s fresh and not from concentrate.

How do I prevent the orzo from becoming too sticky?

To prevent orzo from sticking together, rinse it with cold water after cooking. This will help to stop the cooking process and prevent the pasta from clumping.

Can I serve this salad warm?

While this salad is typically served cold or at room temperature, you can also serve it warm. Just warm up the chicken and mix it into the pasta right before serving.

Conclusion

Cilantro Lime Confetti Orzo is a light yet filling dish full of vibrant flavors. The combination of seasoned chicken, colorful vegetables, and a tangy lime vinaigrette makes it a refreshing option for a meal. Perfect for a quick weeknight dinner or a potluck, this recipe is easy to prepare and packed with freshness. The result is a beautiful and delicious salad that’s sure to become a favorite in your meal rotation!

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Cilantro Lime Confetti Orzo

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Cilantro Lime Confetti Orzo is a vibrant and flavorful dish featuring tender chicken, colorful bell peppers, black beans, and a zesty cilantro-lime vinaigrette. Perfect as a light dinner or side dish, this refreshing salad is a crowd-pleaser for any occasion.

  • Author: Linda
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 35-40 minutes
  • Yield: Serves 4-6
  • Category: Main Course, Salad
  • Method: Stovetop
  • Cuisine: Mexican, American
  • Diet: Gluten Free

Ingredients

For the Orzo Salad:

1 lb orzo pasta

3/41 lb boneless, skinless chicken breasts

2 tbsp oil

Salt & pepper to taste

1 pint tear drop tomatoes, halved

12 medium orange bell peppers, diced

12 yellow bell peppers, diced

1/2 medium red onion, diced (about 1/2 cup)

15 oz can black beans, drained

10 oz queso fresco, crumbled

For the Vinaigrette:

1/2 cup 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

34 garlic cloves, minced or crushed

Instructions

  • Cook the Orzo: Bring salted water to a boil in a large pot. Add the orzo and cook according to the package instructions (about 7-9 minutes). Drain and rinse with cold water. Set aside.

  • Cook the Chicken: Heat 2 tbsp oil in a skillet over medium-high heat. Season chicken with salt and pepper. Cook for 6-7 minutes on each side until the internal temperature reaches 165°F (74°C). Let it rest, then slice thinly.

  • Prepare the Vinaigrette: Whisk together olive oil, lime zest, lime juice, cumin, chili powder, cilantro, salt, and garlic in a small bowl until well combined.

  • Assemble the Salad: In a large bowl, combine orzo, sliced chicken, halved tomatoes, diced bell peppers, red onion, black beans, and crumbled queso fresco. Drizzle vinaigrette over and toss gently to coat.

  • Serve: Serve immediately or chill for 30 minutes to meld flavors. Enjoy!

Notes

Make it vegetarian by swapping chicken with extra black beans or grilled vegetables.

Add diced avocado for a creamy touch.

For extra heat, add a diced jalapeño or sprinkle chili flakes.

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