Chicken Orzo Salad

Chicken Orzo Salad
Servings: 4 Prep 20 mins Total Time 30 mins


  • 1 8 ounce boneless, skinless chicken breast
  • 3 tablespoons olive oil, divided
  • 3 tablespoons lemon juice, divided
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt, plus more for the pasta
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups orzo
  • 2 ounces feta cheese, crumbled
  • 4 ounces grape tomatoes, halved
  • 1 ounce baby spinach
  • Pitted Kalamata olives, optional

Make It

1. Slice the chicken breast into strips; set aside. In a large bowl, combine 2 Tbs. each olive oil and lemon juice, the oregano, garlic, salt and pepper. Add the chicken strips and toss to coat; cover and refrigerate 20 minutes.

2. Meanwhile, bring a large pot of salted water to a boil. Cook the orzo according to package directions, then rinse under cold water and drain.

3. Heat a large skillet over medium-high and add the chicken and marinade. Cook, stirring occasionally, until the chicken is cooked through, about 4 minutes.

4. Toss the orzo in a large bowl with the remaining 1 Tbs. each olive oil and lemon juice, the feta, tomatoes and baby spinach. Season with additional salt and pepper to taste. Top with the chicken and olives if using.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 444, Fat, total (g): 16, sat. fat (g): 4, carb. (g): 51, fiber (g): 3, sugar (g): 3, pro. (g): 24, sodium (mg): 325, calcium (mg): 107, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.