Grilled Chicken with Orzo and Fresh Spinach

Since I will be in and out this weekend running back to back marathons as training for my next 100 mile race, I didn't want to leave Marty and Grant alone with no food, I grilled 6 breasts of chicken for them. They can eat them as is, slice them and place them on a sandwich, or chop them up over a salad. They will be set at least for a few meals while I am away.

Years ago, I got the idea from Rachael Ray to pile orzo over fresh spinach leaves and let them naturally heat by the warmth of the orzo. I just love adding butter to this dish as well. It brings back memories of my mom making egg noodles with butter and parsley as a side dish.

A little bit of butter is not going to hurt. This is still a very healthy meal in every way. Feel free to substitute whole wheat pasta orzo. Some of the supermarkets do carry it.

Orzo and Fresh Spinach

1 lb of orzo
2 cups of spinach leaves, roughly chopped
a cup of green onions, chopped (optional)
a cup of fresh flat leaf parsley, chopped
2 tbs of Smart Balance butter (or your butter of choice)
salt and pepper to taste


Follow directions on the box to cook the orzo. Once al dente, drain and add back in the pot along with the green onions, parsley, butter and salt and pepper to taste. Toss and serve over a bed of spinach.

Grilled Chicken Marinade


1/2 cup of fresh rosemary, chopped
juice of two lemons
1 tbs of olive oil
2-3 cloves of garlic, minced
1 tbs of honey
salt and pepper to taste

Mix the above ingredients and toss with 6 chicken breasts. Marinade in a plastic bag or container for 30 minutes on up to several hours.

Turn the double burner grill pan on high heat (feel free to use the outdoor grill, of course). Once hot, grill 5 minutes on each side. Turn the grill down on low and use an extra large piece of aluminum foil and let the chicken continue to cook through. You may have to check one, by cutting into it, to make sure it's cooked thoroughly.