Chicken Feta and Orzo Salad
Bursting with Mediterranean flavors, this Chicken Feta and Orzo Salad is a vibrant and wholesome dish perfect for any occasion. Juicy, golden-browned chicken pairs beautifully with tender orzo pasta, sweet cherry tomatoes, crisp cucumber, and tangy crumbled feta cheese. Fresh parsley and basil add a fragrant touch, while a zesty lemon-garlic dressing ties everything together with a refreshing, bold finish. Ready in just 35 minutes, this healthy salad is ideal as a light main course or a stunning side dish for picnics and potlucks. Serve it fresh or let it chill to enhance the melding of its bright, summery flavors. A must-try for lovers of quick, delicious, and nutrient-packed meals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup Orzo pasta
- 1.5 cups Cherry tomatoes
- 1 large Cucumber
- 0.5 medium Red onion
- 0.75 cup Feta cheese
- 0.25 cup Fresh parsley
- 0.25 cup Fresh basil
- 3 tablespoons Lemon juice
- 4 tablespoons Extra-virgin olive oil
- 2 cloves Garlic cloves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Dried oregano
Instructions
Cook the orzo according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool.
Season the chicken breasts with a pinch of salt, black pepper, and dried oregano on both sides.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken breasts for 6-8 minutes per side, or until fully cooked and golden brown. Remove from the skillet and let rest for 5 minutes before slicing into bite-sized pieces.
Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion.
In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, and sliced chicken.
Crumble the feta cheese over the salad and add the chopped fresh parsley and basil.
In a small bowl, whisk together the lemon juice, remaining 3 tablespoons of olive oil, grated garlic, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and oregano to make the dressing.
Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
Serve immediately or refrigerate for 1-2 hours to allow the flavors to meld. Garnish with extra herbs or feta, if desired.
Nutrition Facts
Calories |
2217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 2756 mg | 120% | |
| Total Carbohydrate | 190.3 g | 69% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 20.2 g | ||
| Protein | 155.3 g | 311% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 778 mg | 60% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2384 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
