Description
A vibrant and refreshing salad combining orzo pasta, grilled chicken, and colorful vegetables, perfect for summer days.
Ingredients
Scale
- 1 cup orzo pasta
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons olive oil, divided
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 garlic clove, minced
- 1/4 cup extra-virgin olive oil
Instructions
- Cook the orzo pasta according to package directions. Once al dente, drain and rinse under cold water. Set aside.
- Season the chicken breasts with salt, black pepper, oregano, and thyme. Heat one tablespoon of olive oil in a grill pan over medium heat. Grill the chicken for about 6-7 minutes per side, or until cooked through. Remove from heat and allow to rest.
- In a large bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta. Toss gently.
- In a separate bowl, whisk together lemon juice, parsley, dill, garlic, and remaining olive oil. Pour over the salad mix and toss until evenly coated.
- Slice the rested chicken and lay it atop the salad mix. Serve immediately or refrigerate for up to an hour to meld flavors.
Notes
For added flavor, marinate the chicken beforehand. Enjoy with crusty bread or tzatziki sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 60mg
Keywords: Greek salad, summer salad, healthy recipes, Mediterranean food