Lemon Orzo Chicken Salad

Ingredients

Lemon Dressing

• juice of 1 lemon

• 1 tsp honey

• 1 clove garlic, grated

• 1 tsp dried oregano

• 1/2 tsp sea salt

• 1/2 tsp black pepper

• 1/4 cup extra virgin olive oil

Salad

• 1 cup orzo

• 1 lb chicken breast

• 1 English cucumber, diced

• 1 red bell pepper, diced

• 1/2 cup parmesan, grated

• 2 tbsp basil, chiffonaded

• 2 cups arugula

Instructions

Orzo

1. Bring a pot of water to a boil over high heat. Add orzo, boiling according to package instructions, usually about 11-13 minutes, until al dente. There should still be a small white dot in the center of the grain. Drain and place in the fridge to cool.

Chicken

1. Heat a skillet over medium heat. Add a splash of oil to the pan. Once hot, sear chicken for 6-8 minutes, until golden brown, and then flip. Searing for another 4-5 minutes. Pour 1/2 cup of water into the pan, reduce the heat to medium-low, cover, and simmer for 20 minutes, until the chicken is cooked through.

2. Remove to a cutting board and shred. Place in the fridge to cool.

Lemon Dressing

1. Whisk together the dressing ingredients and set aside.

Salad

1. Combine salad ingredients in a large bowl with the cooled chicken and orzo. Toss with the dressing and enjoy!

Serves: 4 Time: 35 minutes  Calories: 562 Protein: 46g Carbs: 37g Fat: 23g

MEAL PREP NOTE: If meal prepping - toss with only half the dressing and top with the remaining dressing just before serving. Additionally, either layer the arugula on top without mixing it in the salad or store separately until serving.