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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.

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.