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Mediterranean orzo and chicken salad

Anna's Mediterranean orzo and chicken salad

Total Time
35 min
15 min
20 min


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


1 medium, zest and juice

Balsamic vinegar

2 tbs


  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.