Anna's Mediterranean orzo and chicken salad
4
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Ingredients
Chicken stock cube
1 individual
Risoni (orzo) pasta
250 g
Skinless chicken breast
2 medium
Dried oregano
1½ tbs, divided
Lemon pepper seasoning
2 tsp
Lebanese cucumber
1 medium, diced
Cherry tomatoes
400 g, mixed colour variety, halved
Four bean mix, canned, rinsed and drained
1 400g can
Red onion
1 medium, diced
Roasted capsicum, not in oil
100 g, cut into strips
Reduced fat feta cheese
70 g, crumbled
Fresh flat-leaf parsley
½ cup(s), chopped
Lemon(s)
1 medium, zest and juice
Balsamic vinegar
2 tbs
Instructions
1
In a medium saucepan, bring 3 cups of water to a boil, add in stock cube and risoni. Cook for 8-10 minutes. Drain and set aside.
2
Season chicken on both sides with 2 tsp oregano and lemon pepper seasoning.
3
Heat a non-stick pan, and cook chicken over a medium heat until cooked through. Transfer to a plate.
4
Meanwhile, add cooked risoni to a dish, add cucumber, tomato, bean mix, onion, capsicum, feta, parsley, lemon zest and juice, remaining oregano, balsamic vinegar and salt and pepper. Toss to combine.
5
Slice chicken, arrange over the salad.
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