(Adapted from Everyday Food, June 2010 issue)
1 lb. boneless skinless chicken breasts
2 garlic cloves, peeled and smashed
1 tsp. dried oregano, divided
1/2 lemon, quartered, plus 1 Tbsp. lemon juice
salt & pepper
1 Tbsp. olive oil
1 C orzo
1/4 C toasted hazelnuts, almonds, pine nuts, pecans or walnuts
1. In a medium bowl, combine the chicken, garlic and 1/2 tsp. dried oregano. Add the lemon quarters, squeezing the juice into the bowl. Season with salt & pepper, cover and refrigerate for 30 minutes.
2. Bring a medium pot of well-salted water to boil. Heat grill or grill pan to medium-high heat. Lightly oil the grill, remove chicken from marinade, and grill until cooked through, about 5 minutes per side, if using chicken breasts. Transfer to a platter & keep warm.
3. Cook orzo for 9-10 minutes. Drain, and put into a medium bowl. Stir in the other 1/2 tsp. of dried oregano, 1 Tbsp. of lemon juice, 1 Tbsp. of olive oil, and the chopped nuts; season with salt & pepper.