Burst Cherry Tomato Orzo With Grilled Chicken

What You’ll Need

For the Chicken

• 2 Pasture Provisions chicken breasts

• Olive oil for brushing

• Salt, pepper, garlic powder, paprika

For the Orzo

• 3 Tbsp olive oil

• 1 large shallot, chopped (or ½ small onion)

• 2 cloves garlic, minced

• 1½ lbs cherry tomatoes (or small tomatoes)

• 1 cup orzo pasta

• 4 cups low-sodium chicken broth (or stock)

• ½ tsp crushed red pepper flakes (optional)

• Fresh basil or parsley, chopped

• Grated Parmesan (optional)

• Salt & pepper, to taste

Let’s Cook

1. Grill the Chicken

   • Preheat grill to medium-high.

   • Brush chicken lightly with oil, season all over with seasonings.

   • Grill ~4–5 min per side (depending on thickness) until cooked through (165 °F). Rest, then slice or cube.

2. Begin the Orzotto Base

   • In a large pot or Dutch oven, heat olive oil over medium heat.

   • Add shallot (or onion), cook until softened, ~2–3 min.

   • Add garlic and cook ~30 seconds more until fragrant.

3. Cook the Tomatoes

   • Add cherry tomatoes. Cover and let them soften and burst, ~5 minutes.

   • Use a spoon or spatula to gently press some tomatoes to release juices.

4. Add Orzo & Broth

   • Add orzo to the pot, stir to coat in oil and tomato mixture.

   • Pour in broth, stir, and bring to a gentle boil.

5. Simmer & Stir

   • Lower heat to maintain a gentle simmer.

   • Stir occasionally, scraping the bottom, until orzo is tender and the sauce is creamy (about 8–10 minutes).

   • Add red pepper flakes if using.

6. Finish & Combine

   • Stir in grilled chicken pieces, fresh herbs, and Parmesan (if using).

   • Season with salt & pepper to taste.

7. Serve

   • Plate orzotto, top with extra herbs, basil, and cheese. Serve warm.