NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked orzo

0.5 oz Feta cheese

0.5 cup Diced cucumber

0.25 cup Cherry tomatoes

0.13 cup Red onion

3 whole Kalamata olives

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Season the chicken breast with a pinch of the salt, pepper, and oregano, then grill over medium-high heat until the internal temperature reaches 165°F.

• 2

  Let the chicken rest for 5 minutes before slicing into bite-sized cubes.

• 3

  In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, remaining oregano, sea salt, and black pepper to create the vinaigrette.

• 4

  Add the cooked orzo, diced cucumber, halved cherry tomatoes, finely diced red onion, and sliced Kalamata olives to the bowl.

• 5

  Incorporate the cubed chicken and crumbled feta cheese, tossing gently to ensure everything is evenly coated in the dressing.

• 6

  Garnish with freshly chopped parsley and serve chilled or at room temperature.