Mediterranean chicken with orzo salad
Indulge in the flavors of the Mediterranean with this delectable chicken with orzo salad. A harmonious blend of herbs, spices, and fresh ingredients in every bite.
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:
- Preheat oven to 220 °C.
- Coat chicken with 1 tablespoon of oil and sprinkle with lemon peel and 1/4 teaspoon each of salt and pepper. Put it in a baking dish. Bake until a thermometer placed in the thickest part reads 70 °C, about 25 to 30 minutes.
- 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 another minute. Drain and rinse with cold water. Drain well and move to a large bowl. Mix in cucumber, tomato, onion, feta cheese, and olives. Stir well to mix everything together.
- Blend the remaining 2 tablespoons of oil, lemon juice, crushed garlic, oregano, and the remaining 1/4 teaspoon each of salt and pepper in a small bowl. Add all the dressing to the orzo mixture except for 1 tablespoon. Drizzle the remainder of the dressing over the chicken and serve it with the salad.
Summary:
- Calories: 1367 kcal
- Fat: 65 g
- Protein: 122 g
- Carbs: 77 g
- Potassium: 2843 mg
- Magnesium: 319 mg