Shredded Chicken and Sweet Roasted Carrot Orzo Salad with Tangy Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Shredded Chicken and Sweet Roasted Carrot Orzo Salad with Tangy Feta

YOUR SOLIN GENERATED RECIPE

Shredded Chicken and Sweet Roasted Carrot Orzo Salad with Tangy Feta

Savor the vibrant blend of tender shredded chicken, sweet roasted carrots, and delicate orzo tossed together with a tangy feta finish. This well-balanced salad sings with the bright touch of lemon and herb, making it a versatile dish for any meal of the day.

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NUTRITION

453kcal
Protein
36.8g
Fat
14.5g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Shredded Chicken Breast

1 medium Carrot

50 g Orzo Pasta (dry)

1 oz Feta Cheese

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cut the carrot into matchstick-sized pieces, toss with a drizzle of olive oil, and roast for 15-20 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, cook the orzo pasta in boiling salted water according to package directions (approximately 8-10 minutes) until al dente. Drain and set aside.

  • 3

    In a large bowl, combine the shredded chicken, roasted carrots, and cooked orzo.

  • 4

    Add crumbled feta cheese, lemon juice, and chopped fresh parsley to the bowl.

  • 5

    Drizzle with any remaining olive oil, and season with salt and pepper to taste.

  • 6

    Toss gently until all ingredients are evenly mixed. Serve warm or at room temperature.

Shredded Chicken and Sweet Roasted Carrot Orzo Salad with Tangy Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Shredded Chicken and Sweet Roasted Carrot Orzo Salad with Tangy Feta

YOUR SOLIN GENERATED RECIPE

Shredded Chicken and Sweet Roasted Carrot Orzo Salad with Tangy Feta

Savor the vibrant blend of tender shredded chicken, sweet roasted carrots, and delicate orzo tossed together with a tangy feta finish. This well-balanced salad sings with the bright touch of lemon and herb, making it a versatile dish for any meal of the day.

NUTRITION

453kcal
Protein
36.8g
Fat
14.5g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Shredded Chicken Breast

1 medium Carrot

50 g Orzo Pasta (dry)

1 oz Feta Cheese

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cut the carrot into matchstick-sized pieces, toss with a drizzle of olive oil, and roast for 15-20 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, cook the orzo pasta in boiling salted water according to package directions (approximately 8-10 minutes) until al dente. Drain and set aside.

  • 3

    In a large bowl, combine the shredded chicken, roasted carrots, and cooked orzo.

  • 4

    Add crumbled feta cheese, lemon juice, and chopped fresh parsley to the bowl.

  • 5

    Drizzle with any remaining olive oil, and season with salt and pepper to taste.

  • 6

    Toss gently until all ingredients are evenly mixed. Serve warm or at room temperature.