Lemony Orzo Veggie Salad with Chicken
Bright, zesty, and packed with wholesome ingredients, this Lemony Orzo Veggie Salad with Chicken is the ultimate refreshing meal for any occasion. Featuring tender orzo pasta, juicy chicken breast, and a medley of vibrant veggies like cherry tomatoes, cucumber, and red onion, this dish delivers a perfect balance of flavors and textures. A tangy dressing made with fresh lemon juice, lemon zest, and garlic ties everything together, while crumbled feta cheese and fresh herbs like parsley and dill add a Mediterranean-inspired flair. Quick and easy to prepare in just 40 minutes, this chilled salad is as versatile as it is delicious—perfect as a light main dish or a show-stopping side. Ideal for meal prep, picnics, or weeknight dinners, this recipe highlights keywords like "lemon orzo salad," "veggie-packed meals," and "easy chicken recipes," making it a must-try for healthy, flavorful dining!
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Recipe Information
Ingredients
- 1 cup orzo pasta
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic cloves, minced
- 1.5 cups cherry tomatoes, halved
- 1 cup cucumber, diced
- 0.25 cup red onion, finely chopped
- 0.5 cup feta cheese, crumbled
- 0.25 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups water
Instructions
Bring 6 cups of water to a boil in a medium pot. Add 1 teaspoon of salt and the orzo pasta. Cook the orzo according to the package instructions until al dente, usually about 8-10 minutes. Drain and rinse the orzo under cold water to stop the cooking process, then set aside.
While the orzo is cooking, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides. Cook the chicken in the skillet for 4-5 minutes per side or until fully cooked (internal temperature of 165°F). Remove the chicken from the skillet, let it rest for 5 minutes, then dice it into bite-sized pieces.
In a large mixing bowl, whisk together the lemon juice, lemon zest, minced garlic, and the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste.
To the bowl, add the cooked orzo, cherry tomatoes, cucumber, red onion, feta cheese, parsley, and dill. Toss everything together to combine evenly.
Gently fold in the diced chicken pieces, making sure the chicken is well coated in the dressing.
Taste the salad and adjust seasoning if needed. You can add more lemon juice, salt, or pepper to your preference.
Chill the salad in the refrigerator for at least 15 minutes before serving to let the flavors meld together.
Serve the salad cold or at room temperature. Enjoy your Lemony Orzo Veggie Salad with Chicken as a light main course or a hearty side dish!
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 3983 mg | 173% | |
| Total Carbohydrate | 187.9 g | 68% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 19.8 g | ||
| Protein | 156.8 g | 314% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 966 mg | 74% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2624 mg | 56% | |
*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.
