Herb Roasted Chicken Orzo Salad
Juicy roasted chicken with oregano and lemon tossed with creamy orzo, fresh vegetables, and feta for a Mediterranean-inspired meal prep salad.
Ingredients (serves 4)
- 1.5 lbs chicken breast
- 2 cups orzo pasta
- 1 cup cherry tomatoes
- 1 cucumber
- 1 red onion
- 1/2 cup feta cheese
- 1/4 cup parsley
- 3 tbsp olive oil
- 2 lemons
- 1 tbsp dried oregano
- salt
- black pepper
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Save this recipeInstructions
- 1
Preheat oven to 400°F. Place chicken breasts on a baking sheet, drizzle with 1 tbsp olive oil.
- 2
Season with dried oregano, salt, and pepper. Bake for 25 minutes until internal temp reaches 165°F.
- 3
Cool chicken and cut into bite-sized pieces.
- 4
Cook orzo according to package directions. Drain, rinse with cold water, and set aside.
- 5
Halve cherry tomatoes, dice cucumber, thinly slice red onion. Chop parsley.
- 6
Whisk together juice of 2 lemons, 2 tbsp olive oil, salt, and pepper.
- 7
Combine cooled orzo with dressing, then toss with chicken, tomatoes, cucumber, onion, and parsley.
- 8
Divide into four containers, top with crumbled feta.
