Greek Orzo Salad with Lemon-Oregano Chicken
A bright, zesty orzo salad topped with juicy lemon-oregano chicken, briny feta and olives. Fresh, filling and ready for lunches or an easy weeknight dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.katacooks.com.
Cooking tools:
- Kitchen scale
- Colander
- Airtight container
- Measuring spoon
- Measuring cup
- Whisk
- Mixing bowl
- Saucepan
- Skillet
- Plate
- Chef's knife
- Cutting board
- Spoon
- Stove
- Refrigerator
Ingredients
- 180 g chicken breast
- 1 tbsp olive oil
- Juice of ½ lemon
- ½ tsp dried oregano
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- Salt
- black pepper
- 100 g orzo pasta
- 1 cup cherry tomatoes, halved
- ½ medium cucumber, diced
- ⅛ red onion, finely chopped
- 40 g feta, crumbled
- 30 g Kalamata olives, halved
- 1 tbsp chopped parsley
- a few mint leaves, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- ½ tbsp red wine vinegar
- ½ tsp Dijon mustard
- pepper
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