Ingredients
Macros above are per serving.
- 1.25 lb (560g) chicken breast, diced
- 1 cup (200g) dry orzo
- 1 cup (150g) cherry tomatoes, halved
- 1 cucumber, diced
- 0.5 cup (75g) crumbled feta
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 0.25 cup (35g) red onion, finely diced
Method
- Cook orzo to al dente, drain and rinse under cool water.
- Season chicken with salt and oregano; saute in 1 tbsp olive oil over medium-high 6-8 min until cooked through.
- Whisk remaining olive oil, vinegar and a pinch of salt for dressing.
- Toss orzo, chicken, tomatoes, cucumber, onion and feta with dressing.
Nutrition (per serving)
| Calories | 468 kcal |
|---|---|
| Protein | 37 g |
| Carbs | 44 g |
| Fat | 16 g |
Meal-prep tip
🥡 Tastes better after a few hours as flavors meld; keeps 4 days. Add a splash of vinegar before serving to refresh.