Grilled Chicken & Orzo with Oregano and Lemon

I am somewhat addicted to this recipe. It's a variation of one I pulled from Everyday Foods. I make a full batch at the beginning of the week, shred up the chicken, and eat it for lunches over a big mound of baby spinach.

*6 chicken tenders

*4 garlic cloves, smashed and peeled

*2 sprigs plus 2 tsp. chopped fresh oregano

*1 lemon, cut into 8 wedges, plus 1 TBSP. lemon juice

*kosher salt and ground pepper

*1 TBSP. extra-virgin olive oil

*1 c. orzo

*1/2 c. garbanzo beans

In a ziptop bag, use a mallet and pound the chicken a bit to flatten. Add garlic, oregano sprigs, lemon wedges (squeezing juice into the bag first), salt and pepper. Close bag and refrigerate about 30 minutes.

Start a medium pot of salted water to boil. Heat grill to medium-high. Lightly rub grill with olive oil. Remove chicken from marinate and grill until cooked through, about 3-5 minutes, flipping once. I tried putting the garlic cloves on the grill as well...mercy, you should try it too! Transfer chicken to a plate and tent with foil to keep warm.

Meanwhile, cook orzo according to package (I add a tsp. of chicken bouillon or some chicken broth to the water). Drain orzo and transfer to a medium bowl. Stir in chopped oregano, 1 TBSP. lemon juice, 1 TBSP. olive oil and garbanzo beans. Season with salt and pepper. Serve chicken with orzo and garnish with lemon wedges if desired.