Categories: Meals

Ingredients

• 2 skinless, boneless chicken breasts (8 ounces each), halved
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon lemon zest
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground pepper, divided
• 3/4 cup whole-wheat orzo
• 2 cups thinly sliced baby spinach
• 1 cup chopped cucumber
• 1 cup chopped tomato
• 1/4 cup chopped red onion
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped Kalamata olives
• 2 tablespoons lemon juice
• 1 clove garlic, grated
• 2 teaspoons chopped fresh oregano

Directions

1. Preheat oven to 425°F.

2. Brush chicken with 1 tablespoon oil and sprinkle with lemon zest and ¼ teaspoon each salt and pepper. Place in a baking dish. Bake until an instant-read thermometer inserted in the thickest part registers 165°F, 25 to 30 minutes.

3. Meanwhile, bring a quart of water to a boil in a medium saucepan over high heat. Add orzo and cook for 8 minutes. Add spinach and cook for 1 minute more. Drain and rinse with cold water. Drain well and transfer to a large bowl. Add cucumber, tomato, onion, feta and olives. Stir to combine.

4. Whisk the remaining 2 tablespoons oil, lemon juice, garlic, oregano and the remaining ¼ teaspoon each salt and pepper in a small bowl. Stir all but 1 tablespoon of the dressing into the orzo mixture. Drizzle the remaining dressing over the chicken and serve with the salad.

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