In a large bowl combine bell pepper, cucumber, red onion, tomatoes, juice from 1 lemon, balsamic vinaigrette, and 1 tsp dill. Stir together, then set aside to allow the veggies to absorb the flavor from the lemon, dill, and vinaigrette.
Put 2 cups of water in a small pot and bring to boil. Once boiling, add your orzo to the pot and cook at a low boil for about 10 minutes until the water has been absorbed. Stir every so often and more towards the end to prevent burning.
While waiting for the water to boil, heat a large stovetop pan to medium heat. While the pan is heating season both sides of your chicken thighs with fresh dill, lemon pepper, and garlic powder.
Once the large pan is hot add your oil to the pan, then immediately add your chicken thighs to the pan. Cook for about 3 minutes on the first side until you get a nice light brown color. Then flip and cook for another 3 minutes on the other side. Then cover with a lid and cook for a final 4 minutes. This ensures that the chicken thighs stay nice and juicy, but is cooked all the way through.
While your chicken and orzo are cooking you can begin plating your cucumber salad.
Then once your orzo is done you can season it with a pinch of salt and pepper and add it to your plate with your cucumber.
When your chicken is done you can remove it from the pan, place it on top of your salad, then sprinkle it with your olives. Serve and enjoy!
Macro Nutrition
Nutrition Facts
Chicken with Dill Cucumber Salad
Amount Per Serving
Calories 413Calories from Fat 151
% Daily Value*
Fat 16.8g26%
Saturated Fat 3.1g19%
Trans Fat 0g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 2.5g
Cholesterol 124.7mg42%
Sodium 587.8mg26%
Potassium 756.8mg22%
Carbohydrates 32.9g11%
Fiber 3.8g16%
Sugar 6.6g7%
Protein 34.1g68%
Vitamin A 90.3IU2%
Vitamin C 59.7mg72%
Calcium 29.1mg3%
Iron 14.9mg83%
* Percent Daily Values are based on a 2000 calorie diet.