Grilled Bruschetta Chicken and Lemon Orzo

Presenting a cookbook mashup is such fun!

First up is Grilled Bruschetta Chicken from "Magnolia Table Vol. 2" by Joanna Gaines. This dish was so easy and full of flavor. I paired it with Lemon Orzo with Feta from "Modern Comfort Food" by Ina Garten. I received both books for Christmas from The Husband. I've really enjoyed checking them out.

These recipes were a perfect match together. They were united with a shared ingredient: feta. One of my faves, for sure. I did omit the dill from the orzo and replaced it with basil so that the herb situation between the two dishes didn't clash. Plus, like whoever has dill on hand? 

I hope you enjoy these dishes as much as we did!

Grilled Bruschetta Chicken

From "Magnolia Table Vol. 2"

By Joanna Gaines

Serves 4

Ingredients:

6 roma or 1 pint grape tomatoes, diced

1/2 cup crumbled feta cheese

1/4 cup chopped fresh basil leaves

1 tsp. Greek seasoning

3 Tbsp. olive oil

4 boneless, skinless chicken breasts (about 6 ounces each)

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

Instructions:

1. Heat a grill or grill pan to medium-high heat (about 350 degrees F)

2. In a medium bowl, combine the tomatoes, feta, basil, Greek seasoning and 1 1/2 Tbsp. olive oil. Stir gently to mix. Set the bruschetta mixture aside to let the flavors meld.

3. Pat the chicken dry with paper towels and place it on a sheet pan.

4. In a small bowl, mix together the garlic powder, oregano, salt and pepper. Sprinkle evenly over the chicken. Drizzle the remaining 1 1/2 Tbsp. olive over the top. Use your hands to rub the mixture into the chicken breasts, coating well. Be sure to do both sides.

5. Grill the chicken until an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees F, 8-12 minutes, turning halfway through the cooking time. Set aside to rest for 2 to 3 minutes.

6. Serve the grilled chicken hot, with the bruschetta mixture spooned on top right before serving.

7. Store in an airtight container in the refrigerator for up to 2 days.

Please note: The Jersey Girl used a grill pan on her stove. She used thin cut chicken cutlets, so they cooked just 2-3 minutes per side. She kept the feta cheese separate and sprinkled on top when serving just in case it wasn't desired by the diner. 

Lemon Orzo with Feta

From "Modern Comfort Food"
By Ina Garten

Serves 4

Ingredients:

Kosher salt and freshly ground black pepper

1 cup orzo

2 tsp. grated lemon zest

2 Tbsp. freshly squeezed lemon juice

2 Tbsp. good olive oil

1 Tbsp. minced fresh dill (The Jersey Girl used fresh basil)

1 cup small-diced feta, preferably Greek (4 ounces)

Instructions:

1. In a large saucepan, bring 2 quarts of water to a boil. Add 2 tsp. salt and orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.

2. Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill or basil, 2 tsp. salt and 1 tsp. pepper. Fold in the feta and serve hot.

Please note: The Jersey Girl uses fresh basil instead of dill, and she adds 1/4. tsp of salt rather than 2 tsp. as listed in the second step. The lemon zest, juice, olive oil, fresh herb, salt and pepper may be whisked together and added all together after the orzo is cooked if you would like to prep ahead.