Ingredients
1 1/2 cups orzo pasta
2 boneless skinless chicken breasts (6–8 oz total)
2 cups halved cherry tomatoes
1 medium cucumber, diced
1/2 red onion, thinly sliced
1/2 cup kalamata olives, pitted
1 cup crumbled feta cheese (optional for halal/non-pork dietary adjustments)
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon dried oregano
Salt and pepper to taste
Instructions
Cook orzo in salted boiling water until al dente; drain.
Marinate chicken in 1 tbsp olive oil, 1 tbsp lemon juice, oregano, salt, and pepper for 15–20 minutes.
Grill chicken over medium heat until fully cooked; let rest and slice.
In a large bowl, combine cooked orzo, grilled chicken (shredded or sliced), cherry tomatoes, cucumber, red onion, and kalamata olives.
Whisk remaining olive oil and lemon juice; pour over the salad.
Add feta cheese and gently toss to coat.
Season with remaining salt and pepper.
Refrigerate for 1–2 hours before serving to enhance flavors.
Notes
For a gluten-free version, substitute orzo with quinoa or small rice pearls.
Marinate chicken longer for deeper flavor.
Adjust lemon juice and olive oil to taste.
Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 15
- Category: Quick Chicken
- Method: Grilling, Mixing
- Cuisine: Greek
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg