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Mediterranean Chicken with Orzo Salad

  • 40 m
  • 40 m
Carolyn Casner
“Baked chicken breasts cook in the oven while you mix together a Mediterranean salad—packed with veggies, whole-wheat orzo and an easy homemade Greek vinaigrette—for a weekend-worthy dinner on the table in under an hour. The leftovers from this healthy 400-calorie meal make a delicious packable lunch for the next day.”

Ingredients

    • 2 skinless, boneless chicken breasts (8 ounces each), halved
    • 3 tablespoons extra-virgin olive oil, divided
    • 1 teaspoon lemon zest
    • ½ teaspoon salt, divided
    • ½ teaspoon ground pepper, divided
    • ¾ cup whole-wheat orzo
    • 2 cups thinly sliced baby spinach
    • 1 cup chopped cucumber
    • 1 cup chopped tomato
    • ¼ cup chopped red onion
    • ¼ cup crumbled feta cheese
    • 2 tablespoons chopped Kalamata olives
    • 2 tablespoons lemon juice
    • 1 clove garlic, grated
    • 2 teaspoons chopped fresh oregano

Directions

  • 1 Preheat oven to 425°F.
  • 2 Brush chicken with 1 tablespoon oil and sprinkle with lemon zest and ¼ teaspoon each salt and pepper. Place in a baking dish. Bake until an instant-read thermometer inserted in the thickest part registers 165°F, 25 to 30 minutes.
  • 3 Meanwhile, bring a quart of water to a boil in a medium saucepan over high heat. Add orzo and cook for 8 minutes. Add spinach and cook for 1 minute more. Drain and rinse with cold water. Drain well and transfer to a large bowl. Add cucumber, tomato, onion, feta and olives. Stir to combine.
  • 4 Whisk the remaining 2 tablespoons oil, lemon juice, garlic, oregano and the remaining ¼ teaspoon each salt and pepper in a small bowl. Stir all but 1 tablespoon of the dressing into the orzo mixture. Drizzle the remaining dressing over the chicken and serve with the salad.
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