Roasted Chicken Artichoke Feta and Orzo Salad
Bursting with bright Mediterranean flavors, this Roasted Chicken Artichoke Feta and Orzo Salad is a satisfying dish that is perfect for lunches, dinners, or meal prep. Juicy roasted chicken breasts seasoned with garlic, oregano, and olive oil pair beautifully with tender orzo pasta, tangy marinated artichoke hearts, creamy feta cheese, and fresh veggies like cherry tomatoes, cucumber, and red onion. Tossed in a zesty lemon-honey dressing and finished with a sprinkle of fresh parsley, this vibrant salad offers a delightful balance of textures and flavors. Ready in under an hour, it’s ideal for a hearty weeknight meal or a crowd-pleasing potluck dish. Serve it at room temperature or chilled for a refreshing, make-ahead option that’s nutrient-packed and family-approved!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Garlic powder
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Orzo pasta
- 1 cup Marinated artichoke hearts (drained and chopped)
- 0.5 cup Crumbled feta cheese
- 1 cup Cherry tomatoes (halved)
- 1 medium Cucumber (diced)
- 0.25 medium Red onion (thinly sliced)
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Red wine vinegar
- 1 teaspoon Honey
Instructions
Preheat your oven to 400°F (200°C).
Rub the chicken breasts with 2 tablespoons of olive oil, dried oregano, garlic powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
Place the chicken on a baking sheet lined with parchment paper and roast for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Remove from the oven, let it rest for 5 minutes, then slice or shred into bite-sized pieces.
While the chicken cooks, bring a medium pot of salted water to a boil. Add the orzo and cook according to package instructions (typically 7-9 minutes) until al dente. Drain, rinse with cold water to stop the cooking process, and set aside.
In a large mixing bowl, combine the cooked orzo, chopped artichoke hearts, crumbled feta cheese, cherry tomatoes, diced cucumber, sliced red onion, and chopped parsley.
In a small bowl or jar, whisk together the remaining 2 tablespoons of olive oil, lemon juice, red wine vinegar, honey, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper to make the dressing.
Add the shredded chicken to the salad bowl, then pour the dressing over the salad ingredients. Toss everything gently until well combined.
Taste and adjust the seasoning with additional salt or pepper if needed.
Serve immediately at room temperature or chill in the refrigerator for up to 2 days for meal prep or a make-ahead meal.
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1263 mg | 55% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 5.4 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 593 mg | 13% | |
*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.
