Description
A vibrant, protein-rich dish combining tender chicken, chewy orzo, and zesty Mediterranean flavors. Tossed with briny olives, juicy tomatoes, and crispy bell pepper in a lemony olive oil dressing. Perfect for effortless summer meals or picnics.
Ingredients
1 lb boneless skinless chicken thighs
8 oz orzo pasta
1 red bell pepper, sliced
1 cup cherry tomatoes, halved
1/2 cup kalamata olives
1/4 cup crumbled feta cheese (optional)
Olive oil
Vinegar
1 tsp Dijon mustard
1 tsp dried oregano
2 cloves garlic, minced
Salt to taste
Pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Bring 3 quarts salted water to a boil. Add orzo and cook 8 minutes until al dente. Drain and rinse with cold water.
Pat chicken dry. Season with garlic, oregano, salt, and pepper. Heat olive oil in a skillet until shimmering. Cook chicken 4 minutes per side. Let rest 5 minutes then slice into 1/2″ strips.
In a bowl, whisk olive oil, vinegar, Dijon mustard, oregano, garlic, salt, and pepper. Blend with immersion blender 10 seconds for smoothness.
In a large bowl, combine cooled orzo, sliced chicken, bell pepper, cherry tomatoes, olives, and parsley. Pour dressing over and toss evenly. Fold in feta cheese. Chill 15-30 minutes before serving.
Notes
Use room temperature chicken for even cooking.
Substitute cucumber for bell pepper in warmer temperatures.
Omit feta cheese for a vegan version.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 180mg