Description
As a busy mom, I know how challenging it can be to whip up a meal that’s both delicious and nutritious. That’s why I’m excited to share my Greek Chicken Orzo Salad with you! This vibrant dish is not only a feast for the eyes but also a quick solution for those hectic weeknights. Imagine tender chicken, perfectly cooked orzo, and fresh veggies all tossed together in a zesty dressing. It’s a delightful way to impress your loved ones while keeping your kitchen time to a minimum. Trust me, this salad will become a staple in your home!
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 instructions. Drain and set aside to cool.
- Season the chicken breasts with salt, black pepper, oregano, and thyme.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook until golden brown and thoroughly cooked, around 6-7 minutes per side. Remove chicken from the skillet and let it rest for a few minutes before slicing into strips.
- In a large mixing bowl, combine the cooked orzo, sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
- In a small bowl, whisk together lemon juice, parsley, dill, garlic, and extra-virgin olive oil.
- Pour the dressing over the salad and toss to coat everything evenly. Season with additional salt and black pepper if needed.
- Serve the salad immediately or chill it in the refrigerator for a few hours before serving.
Notes
- For added flavor, marinate the chicken in the dressing for a few hours before cooking.
- This salad can be made ahead of time and stored in the refrigerator.
- Feel free to add other vegetables or proteins as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg