Description
A fresh and flavorful Mediterranean orzo salad with herb-marinated chicken, perfect for a light meal or side dish.
Ingredients
Scale
- 1 cup orzo, uncooked
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup kalamata olives, sliced
- 1/4 cup feta cheese, crumbled
- 2 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
Instructions
- Cook orzo according to package instructions, then drain and rinse under cold water.
- In a bowl, mix chicken with olive oil, oregano, basil, garlic powder, salt, and pepper.
- Grill or pan-sear chicken for 6-7 minutes per side until fully cooked. Let rest, then slice.
- In a large bowl, combine orzo, cucumber, cherry tomatoes, red onion, olives, and feta.
- Add sliced chicken and drizzle with lemon juice. Toss gently.
- Sprinkle with fresh parsley before serving.
Notes
- Can be served chilled or at room temperature.
- Substitute quinoa or farro for orzo if preferred.
- For extra flavor, add a pinch of red pepper flakes.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Salad
- Method: Grilling/Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
Keywords: mediterranean orzo salad, herb chicken, healthy lunch, easy dinner