I love a good pasta salad. This was the first time I tried using orzo, and I’m so glad I did. The smaller size of each piece of pasta allows you to really enjoy the flavors of the other ingredients while still getting a bit of pasta in there too. It’s definitely not the main ingredient, and I love that. This simple recipe is great for a meal prepped lunch for the week. It stores in the fridge for 5 days. You could also do it without chicken, but I love a one bowl meal, protein included.

What you need:

• 16 oz orzo
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 red onion, diced
• 3 cups spinach, chopped
• 6 oz feta cheese, crumbled
• 2 tsp oregano
• salt and pepper to taste
• 1.5 lemons, juiced
• 1/2 cup olive oil
• 2 chicken breasts, seasoned and grilled
  • I use sweet smoked paprika, oregano, lemon juice, olive oil, garlic, thyme, salt, and pepper

What to do:

1. Cook orzo as instructed on package. Drain and set aside to cool.
2. Meanwhile, dice your vegetables and season and grill your chicken.
3. Mix vegetables, cheese, oil, and lemon juice and seasonings with cooled orzo. Toss to mix well.
4. Top with sliced, grilled chicken. Mix together and enjoy!