chicken-with-spinach-tomato-orzo-salad

Lunch Food

Chicken with Spinach & Tomato Orzo Salad

Baked chicken breasts cook in the oven while you mix together a Mediterranean-inspired salad—packed with veggies, whole-wheat orzo and an easy homemade vinaigrette—for a weekend-worthy dinner on the table in under an hour. The leftovers from this healthy 400-calorie meal make a delicious packable lunch for the next day.

Ingredients

  1. 2 skinless, boneless chicken breasts (8 ounces each), halved

  2. 3 tablespoons extra-virgin olive oil, divided

  3. 1 teaspoon lemon zest

  4. ½ teaspoon salt, divided

  5. ½ teaspoon ground pepper, divided

  6. ¾ cup whole-wheat orzo

  7. 2 cups thinly sliced baby spinach

  8. 1 cup chopped cucumber

  9. 1 cup chopped tomato

  10. ¼ cup chopped red onion

  11. ¼ cup crumbled feta cheese

  12. 2 tablespoons chopped Kalamata olives

  13. 2 tablespoons lemon juice

  14. 1 clove garlic, grated

  15. 2 teaspoons chopped fresh oregano

Directions

  1. Preheat oven to 425 degrees F.

  2. Brush chicken with 1 tablespoon oil and sprinkle with lemon zest and 1/4 teaspoon each salt and pepper. Place in a baking dish. Bake until an instant-read thermometer inserted in the thickest part registers 165 degrees 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 1/4 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.