Greek Chicken Orzo Salad with Lemon-Herb Vinaigrette

Ingredients

Quantities are for 4 servings.

• 2 each Chicken thighs
• 1 1/2 cups Orzo pasta
• 1 each Cucumber, diced
• 1 cup Cherry tomatoes, halved
• 1 each Red bell pepper, diced
• 1/2 each Red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup Feta cheese, crumbled
• 1/4 cup Fresh parsley, chopped
• 1/2 cup Olive oil
• 4 tbsp Lemon juice
• 2 tbsp Red wine vinegar
• 2 tsp Dried oregano
• 2 cloves Garlic
• 2 tsp Honey

Instructions

1. Season the chicken thighs with salt and pepper. If roasting, heat the oven to 425°F and roast 20-25 minutes; or pan-sear in a skillet 6-7 minutes per side. Cook until the chicken reaches 165°F internally. Let rest, then dice.
2. While the chicken cooks, cook the orzo according to package directions. Drain, rinse with cold water, and transfer to a large bowl.
3. Add the diced chicken, cucumber, tomatoes, bell pepper, red onion, olives, and feta to the orzo.
4. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, garlic, honey, salt, and pepper.
5. Pour the dressing over the salad and toss to combine.
6. Garnish with fresh parsley and serve chilled or at room temperature.