Are you ready to elevate your summer dining experience with a vibrant and refreshing dish? Introducing the Lemony Orzo Veggie Salad with Chicken—a Mediterranean delight that promises to tantalize your taste buds and brighten your plate! This quick and easy recipe is not only a feast for the eyes but also a nutritional powerhouse, perfect for those warm days when you crave something light yet satisfying. With just 35 minutes from prep to plate, you’ll be enjoying a burst of flavors that will leave you wanting more. Dive into this recipe and discover how to create a dish that will impress your family and friends alike!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 cup orzo pasta
- 1 cup cooked chicken, shredded
- 1 cup bell peppers, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/4 cup parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients and ensuring they are prepared as described. This will make the cooking process smoother and more efficient.
- Bring a large pot of salted water to a boil over high heat. Once boiling, add the orzo pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- While the orzo is cooking, prepare the vegetables. Dice the bell peppers, halve the cherry tomatoes, and dice the red onion. Set aside in a large mixing bowl.
- Once the orzo is cooked, drain it in a colander and rinse it under cold water to stop the cooking process and cool it down. Allow it to drain well.
- Add the cooled orzo to the mixing bowl with the diced vegetables. Next, add the cooked shredded chicken to the bowl.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. This will be your dressing for the salad.
- Pour the dressing over the orzo and vegetable mixture. Gently toss everything together until well combined and evenly coated with the dressing.
- Finally, add the chopped parsley to the salad and give it one last gentle toss to incorporate the herbs.
- Serve the Lemony Orzo Veggie Salad with Chicken immediately, or refrigerate for about 30 minutes to allow the flavors to meld before serving. Enjoy!
Tips
- Prep Ahead: To save time, consider prepping your ingredients in advance. Chop the vegetables and cook the chicken a day before, so you can quickly assemble the salad when you're ready to eat.
- Cook the Orzo Perfectly: Be sure to cook the orzo just until al dente. This will give it a nice bite and prevent it from becoming mushy when mixed with the dressing.
- Customize Your Veggies: Feel free to swap in your favorite vegetables! Zucchini, cucumbers, or even avocado can add a delightful twist to this salad.
- Chill for Flavor: For an even more flavorful dish, let the salad chill in the refrigerator for about 30 minutes before serving. This allows the ingredients to meld together beautifully.
- Add Some Crunch: If you like a bit of crunch, consider adding toasted nuts or seeds, such as pine nuts or sunflower seeds, for an extra layer of texture.
- Make It a Meal: This salad is hearty enough to stand alone, but you can also serve it alongside grilled shrimp or fish for a complete Mediterranean feast.Enjoy crafting this delightful salad that’s sure to become a staple in your recipe collection!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 25g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 55mg
