NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup orzo pasta

1 tsp olive oil

1 tbsp lemon juice

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cucumber

0.25 cup cherry tomatoes

1 tbsp red onion

1 tbsp feta cheese

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the orzo until al dente, then drain and rinse with cold water to stop the cooking process.

• 2

  Season the chicken breast evenly with garlic powder, half of the dried oregano, sea salt, and black pepper.

• 3

  Heat a skillet or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until fully cooked through.

• 4

  Transfer the chicken to a cutting board and allow it to rest for 5 minutes before dicing into small cubes.

• 5

  In a large bowl, whisk together the olive oil, lemon juice, and the remaining dried oregano to create the dressing.

• 6

  Add the cooled orzo, diced chicken, cucumber, cherry tomatoes, and red onion to the bowl with the dressing.

• 7

  Toss the ingredients thoroughly until every component is well-coated in the vinaigrette.

• 8

  Garnish the salad with crumbled feta cheese and freshly chopped parsley before serving.