Name: Greek chicken and orzo salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, diced into 1/2-inch pieces; 1/4 cup dry orzo pasta; 2 oz cucumber, diced; 1/3 cup cherry tomatoes, halved; 2 1/2 tbsp red onion, finely diced; 1 1/2 tsp extra virgin olive oil; 2 tsp lemon juice; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper; 2 cups water

Nutrition

Per serving

383 calories

Protein: 38g; 40% of calories
Carbs: 34g; 36% of calories
Fat: 11g; 25% of calories

Instructions

Prep 20 min · Cook 10 min

Bring the water and a pinch of the salt to a boil in a small pot. Add the orzo and cook for 9 minutes until tender. Drain and set aside to cool slightly.
While the water boils, season the chicken with half the oregano and a pinch each of salt and pepper. Heat half the olive oil in a skillet over medium-high heat. Add the chicken and cook for 4 minutes, flip, and cook for 3 to 4 minutes more until browned and opaque in the center. Done when opaque in the center, 165°F.
In a large bowl, whisk together the remaining olive oil, lemon juice, remaining oregano, and the rest of the salt and pepper.
Add the cooked orzo, cooked chicken, cucumber, tomatoes, and red onion to the bowl with the dressing. Toss well to coat everything evenly.

Nutrition

Ingredients

Instructions

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