Chicken with Spinach & Tomato Orzo Salad
About this Recipe
Healthy, whole food eating is essential for lifelong wellness. But between all of life’s responsibilities, prioritizing tasty, nutritious dinner options can be hard. When you’re in need of a healthy dinner idea, try this chicken and orzo salad recipe. Ready in 40 minutes, it is fresh, flavorful, and made with mostly whole food ingredients!
Tomatoes and cucumbers are both low in calories, with a high water content, as well as vitamins C and K. The chicken and orzo are a great source of protein, while the spinach provides fiber and carotenoids, among other nutrients. Plus, the leftovers are great for lunch the next day!
2 skinless, boneless chicken breasts (8 ounces each), halved
3 Tbsp. extra-virgin olive oil, divided
1 tsp. lemon zest
¾ cup whole-wheat orzo
2 cups thinly sliced baby spinach
1 cup cucumber, chopped
1 cup tomato, chopped
¼ cup red onion, chopped
¼ cup crumbled feta cheese
2 Tbsp. Kalamata olives, chopped
2 Tbsp. lemon juice
1 clove garlic, grated
2 tsp. fresh oregano, chopped
salt and pepper
Step by Step Instructions
Preheat oven to 425 degrees.
Brush chicken with 1 tablespoon of oil and sprinkle with lemon zest, salt, and pepper. Place in a baking dish. Bake 25 to 30 minutes. (Chicken should be about 165 degrees.)
While the chicken bakes, bring a quart of water to a boil in a medium saucepan over high heat. Add orzo and cook for 8 minutes. Add spinach and cook for 1 minute more. Drain and rinse with cold water.
Transfer orzo and spinach to a large bowl. Add cucumber, tomato, onion, feta, and olives. Stir to combine.
Whisk 2 tablespoons olive oil, lemon juice, garlic, oregano, and salt and pepper in a small bowl. Stir all but 1 tablespoon of the dressing into the orzo mixture.
Drizzle the remaining dressing over the chicken and serve with the salad.