NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Orzo

0.5 oz Feta cheese

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

1 tbsp Kalamata olives

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Cook the orzo in a pot of boiling salted water according to package directions until al dente, then drain and rinse with cold water to stop the cooking process.

• 2

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

• 3

  Heat a non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

  While the chicken is cooking, dice the cucumber, halve the cherry tomatoes, finely mince the red onion, and slice the kalamata olives.

• 5

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

• 6

  Slice the rested chicken into bite-sized pieces and add them to the bowl along with the cooled orzo, prepared vegetables, and olives.

• 7

  Gently fold in the crumbled feta cheese and fresh parsley until the salad is thoroughly combined and coated in the dressing.