Greek · Lunch
Roast Chicken and Rice Pasta Salad
Cold pasta salad combining oven-roasted chicken breast with orzo, cucumber, cherry tomatoes, red onion, kalamata olives and crumbled feta in a lemon-oregano-olive oil dressing. Roasting the chicken adds char and depth, while lemon juice and dried oregano give the salad a bright, herbaceous Greek character.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
590Calories
48.5gProtein
26.2gFat
42.1gCarbs
5.4gSugar
4.1gFiber
920mgSodium
140mgChol
8.4gSat Fat
820mgPotassium
235mgCalcium
2.8mgIron
0.6mcgVitamin B12
15mgVitamin C
Goes well with
Greek White Wine (Assyrtiko or Sauvignon Blanc)
local
Greek Coffee (Elliniko)
international
protein-rich
mediterranean
Instructions
1
Prep
Pat the chicken breast dry and rub with half the olive oil, salt and pepper on a baking tray. Roast at 425°F for 18-20 minutes until the internal temperature reaches 165°F and surface is lightly browned.
2
Rest the chicken on a cutting board for 10 minutes, then cut into bite-size pieces.
3
Boil the orzo in salted water for 8-9 minutes until tender but firm, drain and cool under cold water. Whisk together the remaining olive oil, lemon juice, minced garlic and dried oregano.
4
Plate
Toss the cooled orzo, cucumber, cherry tomatoes, red onion and kalamata olives with the dressing, add the chicken and crumbled feta, then transfer to a serving plate and finish with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 2/3 cup130g dry orzo
- 2/3 cup100g cucumber
- 1/2 cup80g cherry tomatoes
- 4 tbsp40g red onion
- 4 tbsp36g kalamata olives
- 2.8 oz80g feta
- 2 tbsp30ml olive oil
- 2 tbsp30ml lemon juice
- 1 tsp1 tsp dried oregano
- 2 clove2 clove garlic
- salt, to taste
- black pepper, to taste
