This new find from the June 2010 issue of Everyday Food is perfect for a quick, easy and tasty weeknight supper. The recipe calls for chicken cutlets, but I substituted skinless, boneless chicken thighs, which worked very well. The orzo is a great side dish; I omitted the hazelnuts, but added dill, parsley and chives to the oregano. If you are trying to avoid additives and preservatives, be sure to use fresh lemon juice, as concentrates usually have sodium benzoate or other preservatives added. I served the chicken and orzo with a three-bean salad from the latest issue of Cook’s Country.

Grilled Chicken with Oregano and Lemon

Ingredients:

4 large chicken cutlets or 8 small (about 1 lb.)

2 garlic cloves, smashed and peeled

2 sprigs plus 2 tsp chopped fresh oregano

1/2 lemon, quartered, plus 1 tbsp lemon juice, plus lemon wedges for serving (optional)

coarse salt and ground pepper

1 tbsp olive oil plus more for the grill

1 cup orzo

1/4 cup toasted hazelnuts, chopped

Directions:

In a medium bowl or resealable bag, combine chicken, garlic and oregano sprigs. Add lemon quarters, squeezing juice into bowl or bag as you go. Season with salt and pepper. Refrigerate for at least 30 minutes. Heat grill pan or grill to medium-high heat. Remove chicken from marinade and grill until cooked through. Transfer to platter and tent with foil for 5-10 minutes. Meanwhile, cook orzo according to package instructions. Drain and transfer to medium bowl. Stir in chopped oregano, 1 tbsp lemon juice, oil and hazelnuts. Season with salt and pepper. Serve chicken and orzo with lemon wedges, if desired. Serves 4.

From the June 2010 issue of Everyday Food