Mediterranean Chicken and Orzo Salad

Ingredients

Quantities are for 4 servings.

• 4 each Chicken thighs, bone-in, skin-on
• 1 1/2 cups Orzo pasta
• 1 each English cucumber, diced
• 1 pint Cherry tomatoes, halved
• 1/2 each Onion, thinly sliced
• 8 oz Feta cheese, crumbled
• 1/2 cup Kalamata olives
• 1/4 cup Fresh parsley, chopped
• 1/3 cup Olive oil
• 3 tbsp Red wine vinegar
• 2 tsp Dried oregano
• 2 cloves Garlic
• 1 tbsp Lemon juice

Instructions

1. Heat the oven to 425°F. Season the chicken thighs with salt and pepper and roast for about 35 minutes, until they reach 165°F internally. Let cool, then remove the skin and bones and dice the meat.
2. While the chicken roasts, cook the orzo according to package directions. Drain and cool.
3. Combine the orzo, chicken, cucumber, tomatoes, onion, feta, and olives in a large bowl.
4. Whisk together the olive oil, red wine vinegar, oregano, garlic, lemon juice, salt, and pepper.
5. Toss the salad with the dressing, garnish with parsley, and chill 30 minutes before serving.