Chicken with spinach & tomato orzo salad

Delight in the flavors of tender chicken, fresh spinach, and juicy tomatoes melded with flavorful orzo pasta in this delightful salad.

Ingredients:

• 2 skinless, boneless chicken breasts (230g each), halved
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon lemon zest
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• ¾ cup whole-wheat orzo
• 2 cups thinly sliced baby spinach
• 1 cup chopped cucumber
• 1 cup chopped tomato
• ¼ cup chopped red onion
• ¼ cup crumbled feta cheese
• 2 tablespoons chopped Kalamata olives
• 2 tablespoons lemon juice
• 1 clove garlic, grated
• 2 teaspoons chopped fresh oregano

Instructions:

1. Preheat the oven to 220 °C.
2. Coat the chicken with 1 tablespoon of oil and sprinkle with lemon zest, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Place the chicken in a baking dish. Bake until a meat thermometer inserted into the thickest part reads 70 °C, for about 25 to 30 minutes.
3. In the meantime, boil a quart of water in a medium saucepan over high heat. Add orzo and cook for 8 minutes. Then, add spinach and cook for an additional 1 minute. Drain the orzo and vegetables, rinse with cold water, and drain well. Transfer the mixture to a large bowl. Mix in cucumber, tomato, onion, feta, and olives. Stir well to combine everything.
4. Combine the remaining 2 tablespoons of oil, lemon juice, garlic, oregano, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a small bowl. Mix all the ingredients into the orzo mixture, saving 1 tablespoon of the dressing. Drizzle the remaining dressing over the cooked chicken and serve with the salad.

Summary:

• Calories: 1367 kcal
• Fat: 65 g
• Protein: 122 g
• Carbs: 77 g
• Potassium: 2843 mg
• Magnesium: 319 mg