Healthy Lemon Herb Chicken Orzo Salad

• •1.5 lb chicken breasts, boneless, skinless
• •1 tablespoon olive oil
• •1 teaspoon lemon zest
• •1 teaspoon dried oregano
• •0.5 teaspoon dried thyme
• •0.5 teaspoon garlic powder
• •0.5 teaspoon salt
• •0.3 teaspoon black pepper
• •1 cup orzo pasta
• •1.5 cup cherry tomatoes, halved
• •1 cup English cucumber, diced
• •0.3 cup red onion, finely diced
• •0.3 cup fresh parsley, chopped
• •2 tablespoon fresh dill, chopped
• •2 cup baby spinach or arugula
• •0.3 cup extra virgin olive oil
• •3 tablespoon fresh lemon juice
• •1 teaspoon Dijon mustard
• •1 teaspoon honey or maple syrup
• •1 clove garlic, minced
• •0.5 teaspoon dried oregano
• •0.3 teaspoon salt
• •0.1 teaspoon black pepper
• •0.5 cup feta cheese, crumbled
• •0.3 cup Kalamata olives, pitted and halved

Instructions

1. 1

   Prepare the Chicken: Pat chicken breasts dry with paper towels. In a small bowl, combine 1 tablespoon olive oil, lemon zest, 1 teaspoon dried oregano, 0.5 teaspoon dried thyme, 0.5 teaspoon garlic powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Rub this mixture evenly over both sides of the chicken breasts.

2. 2

   Heat a large skillet (cast iron or non-stick recommended) over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until cooked through and an internal temperature of 165°F (74°C) is reached. Remove chicken from skillet, let it rest on a cutting board for 5 minutes, then dice or shred into bite-sized pieces.

3. 3

   Cook the Orzo: While the chicken cooks, bring a large pot of generously salted water to a rolling boil. Add the orzo pasta and cook according to package directions until al dente, typically 8-10 minutes. Drain the orzo thoroughly in a fine-mesh colander and rinse with cold water to stop the cooking process and prevent sticking. Set aside to cool completely.

4. 4

   Prepare the Vinaigrette: In a small bowl or a jar with a tight-fitting lid, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup (if using), minced garlic, 0.5 teaspoon dried oregano, 0.25 teaspoon salt, and 0.125 teaspoon black pepper until well combined and emulsified.

5. 5

   Assemble the Salad: In a large mixing bowl, combine the cooled orzo, diced chicken, halved cherry tomatoes, diced English cucumber, finely diced red onion, chopped fresh parsley, and chopped fresh dill. Add the baby spinach or arugula to the bowl.

6. 6

   Pour the prepared lemon herb vinaigrette over the salad ingredients. Gently toss all components together until everything is evenly coated with the dressing.

7. 7

   Serve: If desired, gently fold in the crumbled feta cheese and halved Kalamata olives. Serve the Healthy Lemon Herb Chicken Orzo Salad immediately, or chill in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.

Chef's Tips

• 💡Meal Prep Friendly: This salad is excellent for meal prepping! You can cook the chicken and orzo, chop the vegetables, and prepare the dressing ahead of time. Store components separately and combine just before serving for the freshest texture and flavor.
• 💡Flavor Boost: For an even deeper flavor in your chicken, marinate the seasoned chicken breasts in the refrigerator for at least 30 minutes, or up to 4 hours, before cooking.
• 💡Vegetable Variety: Feel free to customize this salad with your favorite fresh vegetables. Roasted bell peppers, steamed green beans, chickpeas, or artichoke hearts would all be delicious additions.
• 💡Herb Freshness: Using fresh parsley and dill makes a significant difference in the vibrancy and flavor of this salad. Don't hesitate to add more if you love the fresh herb taste!
• 💡Orzo Cooling: Rinsing the cooked orzo with cold water is crucial for a cold pasta salad. It stops the cooking, prevents the pasta from clumping, and quickly cools it down for immediate assembly.