Greek Chicken Orzo Salad
A refreshing and nutritious salad featuring tender chicken, orzo pasta, and a medley of fresh vegetables, all tossed in a zesty lemon dressing. Perfect for a light lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1/4 cup crumbled feta cheese
- 2 boneless, skinless chicken breasts
- 1 cup cherry tomatoes, halved
- 1 cup orzo pasta
- 1/2 English cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 garlic clove, minced
- 2 tablespoons fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 2 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
Instructions
- Prepare orzo pasta according to package instructions. Drain and set aside to cool.
- Rub chicken breasts with salt, black pepper, dried oregano, and dried thyme.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through. Remove from skillet and let rest before slicing into strips.
- In a large bowl, mix together the cooked orzo, sliced chicken, cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese.
- In a small bowl, whisk together the lemon juice, chopped parsley, chopped dill, minced garlic, and extra-virgin olive oil.
- Pour the dressing over the salad and toss everything together until well coated. Season with additional salt and black pepper if needed.
- Enjoy immediately, or refrigerate for a few hours to allow the flavors to meld.
Nutrition
- Calories: 360
- Sugar: 3g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg