Greek Chicken Orzo
Happy Spring & Happy March Madness (aka the month of pizza & wings!)!!!
It's officially deck season over here & we're ready to kick it off with lots of grillin' and chillin'. The blast of warm(er) air has been heavenly, we took a walk around the neighborhood tonight for the first time in weeks, the fresh air does wonders for the cooped up soul. Sofia chucked her bow out of the stroller somewhere on the way home, I should have known when she kept saying "bowww". We retraced our steps until it was found, a missing bow is a big no-no, especially her favorite pink studded one. ;)
I made Greek Chicken Orzo the other week, it's perfect for Spring or served cold for a refreshing Summer meal. It's bright and bursting with fresh flavor & has a mountain of feta in it. You can add any protein, shrimp would be pretty good but we did chicken. Or leave the meat out for a quick side dish. Be warned there will be lots of leftovers, we ate this for lunch just about every day.
|Greek Chicken Orzo|
Recipe adapted via
16oz orzo, cooked, drained & rinsed
2 chicken breasts, cooked & diced
2 Tbsp olive oil
2 zucchinis, diced
1 pint cherry tomatoes, halved
1 purple onion, sliced
1 cup crumbled feta
1/3 cup olive oil
3 Tbsp lemon juice
1/2 finely minced shallot
1 Tbsp Dijon mustard
1 tsp light Agave nectar
salt & pepper to taste
1| In a pan heat olive oil over medium high heat & cook zucchini, tomatoes & onion for 5 minutes, or until tender
2| While the veggies are cooking, whisk together all of the dressing ingredients
3| In a large bowl, mix everything together and serve hot or chilled
Ok, I'm off to shower. I've been taking my showers at night and it's SO relaxing, plus the extra zzz's in the AM are pretty clutch. Anyone else a night bather?
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