-
1
For the marinade: In a large resealable plastic bag, combine oil, lemon juice, zest, vinegar, garlic and pepper.
-
2
Add chicken breasts, turning to coat.
-
3
Marinate in the refrigerator for 1 hour, turning occasionally.
-
4
For the tapenade: Combine ingredients in a food processor and pulse until finely chopped.
-
5
Set aside.
-
6
Can be made a day ahead.
-
7
For the grill rub: Preheat outdoor grill or grill pan to medium heat.
-
8
Remove chicken from the marinade and discard marinade.
-
9
Combine the ingredients for the grill rub and season the chicken breasts with the mixture.
-
10
Grill the chicken for 7 minutes per side or until the juices run clear.
-
11
Remove from grill and let rest for 5 minutes.
-
12
For the orzo: In a large saucepan, add the chicken broth and half the minced garlic.
-
13
Bring to a boil and stir in the orzo.
-
14
Cook until al dente, about 8 to 10 minutes.
-
15
Drain.
-
16
Heat a large skillet over medium heat.
-
17
Add the olive oil and remaining minced garlic.
-
18
Saute for 30 seconds.
-
19
Add drained orzo, parsley, salt and pepper.
-
20
Stir to coat.
-
21
Remove from heat and keep warm.
-
22
To serve, to place lettuce leaves on a serving dish.
-
23
On another platter, plate orzo.
-
24
Slice chicken breasts into 1/2-inch strips.
-
25
Place on top of orzo.
-
26
Top chicken breast strips with half the tapenade.
-
27
Place remaining tapenade in a serving dish.
-
28
To serve, spoon orzo and chicken strips into a lettuce leaf, top with tapenade, and roll it up burrito style.
