Greek Orzo Pasta Salad
The perfect recipe for meal prep as taste equally as delicious the next day.
Serves 2
507 kcals
37.1G protein
Ingredients
– 200g dry orzo
– 2 chicken breasts (see notes below if not using pre cooked chicken)
– 1/2 cucumber
– 1/2 red onion
– 20 cherry tomatoes
– 100g feta
– Small bunch mint, diced
– Handful Olives
Dressing
– 1 tbsp olive oil
– 2 tsp honey
– 1 lemon, juice and zest
– 1 tsp Dijon mustard
– 1 tsp whole grain mustard
– Salt and pepper
Chicken
– 2 chicken breast
– 1 tbsp Greek yogurt
– 1 tsp honey
– 1 tsp cumin
– 2 tsp paprika
Dice the chicken and two cubes. Mix the Greek yoghurt, honey cumin and paprika with some salt and pepper, and add in the chicken and mix well. Cook the chicken in a hot pan with a little olive oil for 7-10 minutes until cooked through.
Bring a large saucepan of salted water to the boil and cook the orzo for around 10 minutes until al dente. Drain the orzo and Rinse with cold water to prevent the orzo from over cooking.
Add everything for the dressing into a bowl and mix well.
Slice the cucumber into half moons, slice the cherry tomatoes in half and finely slice the onion. Add the orzo, chopped vegetables, cooked chicken, olives, feta and diced mint to a bowl. Add the dressing with an extra pinch of salt and pepper, toss through and enjoy.
It will last in the fridge for up to 3 days.