YOUR SOLIN GENERATED RECIPE
Mediterranean Orzo Pasta Salad
Tender grilled chicken tossed with al dente orzo and crisp Mediterranean vegetables in a zesty lemon-herb dressing for a refreshing and vibrant meal.
INGREDIENTS
5 ounce chicken breast
0.33 cup orzo pasta
0.5 cup cucumber
0.5 cup cherry tomatoes
2 tablespoon red onion
4 whole kalamata olives
0.5 ounce feta cheese
1 teaspoon extra virgin olive oil
1 tablespoon lemon juice
0.25 teaspoon dried oregano
0.25 teaspoon sea salt
0.25 teaspoon black pepper
1 tablespoon fresh parsley
PREPARATION
Bring a small pot of salted water to a boil and cook the orzo pasta according to package directions until al dente, then drain and rinse with cold water.
Season the chicken breast with half of the sea salt and black pepper, then grill or pan-sear over medium-high heat for 6-7 minutes per side until fully cooked.
While the chicken and pasta cool slightly, dice the cucumber, halve the cherry tomatoes, finely mince the red onion, and slice the kalamata olives.
In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, and the remaining sea salt and black pepper to create the dressing.
Slice the cooked chicken into bite-sized strips or cubes.
Add the cooked orzo, chicken, cucumber, tomatoes, onion, and olives to the bowl with the dressing and toss thoroughly to coat.
Top the salad with crumbled feta cheese and freshly chopped parsley before serving at room temperature or chilled.