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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.
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
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!
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.
Find it online: https://familydinnercooking.com/cilantro-lime-confetti-orzo/