Cilantro Lime Chicken and Mediterranean Orzo Salad with Tomato and Feta

This meal is delicious and travels well making it perfect for outdoor dining. The chicken wings are tender, light, bright and a tad smoky since they are grilled while the salad offers great texture and color. Both taste amazing at room temperature although you can pop them in the refrigerator to chill for a while if you wish. Dust off your patio table or find that perfect park and don’t forget to bring along a nice bottle of chilled Rosé.

Cilantro Lime Chicken


Serves 3
Chicken Wings
  • 3 lbs. chicken wings
  • 1 tablespoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Kosher salt
  • Black pepper
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon organic honey
  • 1 tablespoon lime juice
  • Zest of 1 lime
  • ½ cup chopped fresh cilantro

Mediterranean Orzo Salad with Tomato and Feta

Orzo Salad
  • ½ cup uncooked orzo
  • 10 cherry tomatoes, sliced in half
  • 1 red onion, diced
  • 2 tablespoons pitted black olives
  • 2 tablespoons chopped fresh parsley
  • ½ tablespoon chopped fresh dill (optional)
  • ½ cup cubed feta cheese
  • 2 tablespoons olive oil
  • ½ tablespoon lime juice
  • Kosher salt
  • Black pepper

How to Make It

  1. Bring a pot of water to a boil and prepare a grill or grill pan for medium heat cooking.
  2. As the water is coming to a boil, season the chicken wings with cumin, garlic powder, onion powder, a pinch of salt and black pepper.
  3. Transfer the wings to the hot grill/grill pan. Place them close together to help retain their juices.
  4. Cook for 15-20 minutes while turning occasionally (about every 5 minutes).
  5. Salt the pot of water once boiling and add the orzo. Cook for 5-7 minutes or until the orzo is tender but still has some bite.
  6. Drain the orzo and rinse under cold water to stop the cooking process.
  7. Transfer the orzo to a salad bowl along with the tomatoes, olives, onions, parsley and toss.
  8. Add the cubed feta and toss again.
  9. Whisk the olive oil and lemon juice in a small bowl. Season to taste with salt and black pepper.
  10. Pour over the salad, toss, and cover. You can pop it in the fridge until the chicken is ready.
  11. Transfer the wings to a large bowl once done.
  12. Melt the butter and oil in a saucepan over medium heat.
  13. Add the honey, lime juice, and zest. Bring to a gentle boil.
  14. Toss in the cilantro once the butter is melted and remove from the heat.
  15. Pour the sauce over the wings and toss.
  16. Pack up your dinner picnic and enjoy.

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