Greek Chicken Orzo Salad

This Greek Chicken Orzo Salad is a vibrant, Mediterranean-inspired dish that’s perfect for a light lunch or a satisfying dinner. Tender, juicy chicken is marinated in a zesty lemon and herb mixture, then paired with orzo pasta and a medley of fresh vegetables like cucumbers, tomatoes, and red onions. The salad is brought together with crumbled feta cheese and a tangy homemade Greek dressing, offering a delicious balance of flavors and textures. Whether you’re meal prepping for the week or serving it at a gathering, this salad is sure to impress with its colorful presentation and delightful taste.

Ingredients:

• For the Chicken:
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
• For the Salad:
  • 1 cup uncooked orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
• For the Dressing:
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

1. Marinate the Chicken:
   • In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
   • Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over them.
   • Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, preferably up to 2 hours.
2. Cook the Orzo:
   • While the chicken is marinating, cook the orzo according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
3. Cook the Chicken:
   • Preheat a grill or a grill pan over medium heat.
   • Remove the chicken from the marinade and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
   • Let the chicken rest for a few minutes before slicing it into thin strips.
4. Prepare the Dressing:
   • In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, garlic, salt, and pepper until well combined.
5. Assemble the Salad:
   • In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, and parsley.
   • Add the sliced chicken on top.
   • Drizzle the dressing over the salad and toss gently to combine.
   • Sprinkle with crumbled feta cheese.
6. Serve:
   • Serve the salad immediately or refrigerate it for up to 2 days. Enjoy it chilled or at room temperature.

This Greek Chicken Orzo Salad is not only delicious but also packed with nutritious ingredients that will leave you feeling refreshed and satisfied.