Mediterranean Chicken Orzo Salad

This Mediterranean chicken orzo salad is my favorite go-to for quick and easy pasta salads. Wheather it’s a quick dinner or at the beach, this is so good. Theres so many bright summer flavors and you can throw the chicken in there too if you want or leave it out. It’s great hot or cold. The warm orzo heats up the tomatoes, olives, cucumbers and feta. I threw a handful of arugula in to just for a peppery bite. A little squeeze of lemon juice and olive oil and it’s just the best!

Ingredients

• 2 chicken breast, boneless skinless
• 1 tsp. ground cumin
• 1 1/2 tsp. paprika
• 1 tsp. ground coriander
• 1 tsp. chili powder
• 1 garlic smashed and peeled
• 2 tbsp. butter
• salt and black pepper
• 1 lb. orzo
• 1 cup cherry tomatoes, cut in half
• 1/2 English cucumber, medium dice
• 1 cup kalamata olives, pitted
• 1 block feta
• 3 garlic cloves, peeled and minced
• 1 big handful arugula
• 1/2 lemon juiced
• 1/3-1/2 cup olive oil

Directions

Start by heating up a large skillet over medium heat. Season the chicken with the spices, salt and pepper. Add a little bit of oil to the pan and start searing the chicken. Add in the smashed garlic and butter. Let it go for about 6-8 minutes. Once golden flip it over and let it continue to cook another 6-7 minutes until cooked through.

Meanwhile, bring a large pot of salted water to boil. Cook the orzo for about 11 minutes until al dente.

Drain out the orzo and add into a large bowl. Add in the tomatoes, cucumber, olives, arugula, garlic and feta. Give it a big mix then add in the lemon juice and olive oil. Season it with salt and pepper. Once the chicken is fully cooked, slice it and add to the orzo. Garnish with herbs and flowers if you wish. Enjoy!