Mediterranean Chicken with Cucumber Tomato Pasta
Seaside Mediterranean Chicken with Fresh Cucumber Tomato Orzo
Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil, divided
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper to taste
2 cups orzo pasta
1 English cucumber, diced
2 cups cherry tomatoes, halved
1/2 red onion, finely diced
1/3 cup kalamata olives, pitted and sliced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 teaspoon honey
1/4 cup fresh mint leaves, chopped
Directions:
In a small bowl, combine oregano, basil, garlic powder, paprika, salt, and pepper. Season chicken breasts generously with the spice mixture on both sides.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.
Meanwhile, cook orzo according to package directions. Drain and rinse with cold water, then transfer to a large bowl.
Add the remaining 1 tablespoon olive oil to the orzo and toss to coat.
Add cucumber, cherry tomatoes, red onion, kalamata olives, feta cheese, and parsley to the orzo. Toss gently to combine.
In a separate small bowl, whisk together lemon juice, lemon zest, extra virgin olive oil, minced garlic, and honey to make the dressing.
Pour the dressing over the orzo mixture and toss until well combined.
Slice the chicken breasts and arrange on top of the orzo mixture.
Sprinkle with fresh mint leaves and serve immediately.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 485 kcal | Servings: 4 servings