Greek Salad with Chicken and Orzo
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 319.8
- Total Fat: 11.2 g
- Cholesterol: 59.3 mg
- Sodium: 556.3 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 2.3 g
- Protein: 25.9 g
View full nutritional breakdown of Greek Salad with Chicken and Orzo calories by ingredient
Number of Servings: 5
Ingredients
-
1lb of chicken breast
1 cup of chopped green pepper
1 cup of chopped onion
1 cup of chopped tomato
1 cup of chopped cucumber
1/2 cup mixed olives of choice
2/3 cup orzo pasta
1/4 cup crumbled greek feta
Directions
marinate chicken breast (whole) in the juice of 1/2 lemon, 1 tsp of extra virgin olive oil, 1 sprig of dill, 1/4 teaspoon of salt, and 1 teaspoon of fresh ground black pepper. (this can be done the night before)
preheat oven to 350 degrees and place water to boil for orzo.
chop tomatoes, peppers, cucumbers, onion and place in lage bowl.
add olives, crumbled feta and remaining dill.
add the juice of one lemon, 2 tsp of extra virgin olive oil, 1/4 tsp of salt and 1tbsp of fresh ground black pepper.
mix together and let stand in fridge.
boil orzo until cooked, strain, and rise with cold water to cool down and stop cooking. once drained, add to vegetable mixture. stir well and place back in fridge.
line baking sheet with foil and place the chicken on it. bake at 350 degrees for 30 minutes. remove from oven, wrap with the foil used to line baking sheet and let stand for 10-15 minutes or until cool enough to handle.
once the chicken is cool enough to handle, cut into bite sizes cubes. mix with vegetable and pasta mixutre. let stand in fridge for 10-15 minutes to let flavours combine and enjoy.
Makes approximately 4-5 servings. Each serving would be about 1.5 cups
Number of Servings: 5
Recipe submitted by SparkPeople user SIMONECA78.
preheat oven to 350 degrees and place water to boil for orzo.
chop tomatoes, peppers, cucumbers, onion and place in lage bowl.
add olives, crumbled feta and remaining dill.
add the juice of one lemon, 2 tsp of extra virgin olive oil, 1/4 tsp of salt and 1tbsp of fresh ground black pepper.
mix together and let stand in fridge.
boil orzo until cooked, strain, and rise with cold water to cool down and stop cooking. once drained, add to vegetable mixture. stir well and place back in fridge.
line baking sheet with foil and place the chicken on it. bake at 350 degrees for 30 minutes. remove from oven, wrap with the foil used to line baking sheet and let stand for 10-15 minutes or until cool enough to handle.
once the chicken is cool enough to handle, cut into bite sizes cubes. mix with vegetable and pasta mixutre. let stand in fridge for 10-15 minutes to let flavours combine and enjoy.
Makes approximately 4-5 servings. Each serving would be about 1.5 cups
Number of Servings: 5
Recipe submitted by SparkPeople user SIMONECA78.