Description
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 tbsp lemon juice
For the Orzo:
1 cup orzo pasta
2 cups chicken broth
1/2 cup cherry tomatoes, halved
1/4 cup Kalamata olives, sliced
1/4 cup red onion, finely chopped
1/2 cup baby spinach, chopped
1/2 cup crumbled feta cheese
1 tbsp fresh parsley, chopped
For the Lemon Dressing:
2 tbsp olive oil
1 tbsp fresh lemon juice
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
Directions:
Preheat a grill pan or skillet over medium heat. Rub chicken breasts with olive oil, oregano, garlic powder, salt, pepper, and lemon juice. Grill for 5-6
minutes per side, or until cooked through. Let rest, then slice.
Cook the orzo: In a saucepan, bring chicken broth to a boil, add orzo, and cook until tender (about 10 minutes). Drain any excess liquid.
In a large bowl, combine cooked orzo, cherry tomatoes, olives, red onion, spinach, and feta.
In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Drizzle over the orzo mixture and toss to coat.
Serve the orzo topped with sliced grilled chicken and a sprinkle of fresh parsley. Enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 450 per serving Servings: 4 servings
