Salad: Greek Orzo Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
8 oz. boneless, skinless chicken breasts2 tbsp marzetti's greek feta vinaigrette, divided0.5 oz bella sun luci sundried tomatoes with zesty peppers3 oz. uncooked orzojuice of half a fresh lemon3 cups raw baby spinach (at least...use as much as you like)0.25 of a small cucumber, peeled, seeded, and diced2 tbsp crumbled feta cheese1 tbsp pine nuts, toasted
marinate chicken breast in 1 tbsp vinaigrette for at least 30 min. once marinated, grill until done and set aside. (i usually cook it at med to med hi for approx 7 mins per side. then remove from heat, tent with foil and let stand.)
cook orzo according to directions on box adding tomatoes and peppers in the last minute of cooking time. drain, run under cool water to stop the cooking process, and squeeze juice of half lemon over pasta. stir in remaining 1 tbsp greek vinaigrette.
assemble on two plates:
spinach
orzo
chicken breast, diced
sprinkle with cucumber, feta, and pinenuts
Serving Size: 2
cook orzo according to directions on box adding tomatoes and peppers in the last minute of cooking time. drain, run under cool water to stop the cooking process, and squeeze juice of half lemon over pasta. stir in remaining 1 tbsp greek vinaigrette.
assemble on two plates:
spinach
orzo
chicken breast, diced
sprinkle with cucumber, feta, and pinenuts
Serving Size: 2
Nutritional Info Amount Per Serving
- Calories: 417.8
- Total Fat: 14.0 g
- Cholesterol: 73.7 mg
- Sodium: 382.5 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 3.3 g
- Protein: 34.7 g
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