NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Dry orzo pasta

0.5 cup Canned chickpeas

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

0.5 oz Feta cheese

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the orzo according to package directions until al dente, then drain and rinse with cold water.

• 2

  Season the chicken breast with half of the sea salt and black pepper, then grill or pan-sear until the internal temperature reaches 165°F.

• 3

  Allow the chicken to rest for 5 minutes before dicing it into small, bite-sized cubes.

• 4

  In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, and the remaining salt and pepper.

• 5

  Add the cooled orzo, diced chicken, chickpeas, chopped cucumber, halved cherry tomatoes, and minced red onion to the bowl.

• 6

  Toss all ingredients until thoroughly combined and coated in the dressing.

• 7

  Gently fold in the crumbled feta cheese and chopped fresh parsley before serving.