Mediterranean Chicken with Orzo Salad
"Baked chicken breasts cook in the oven while you mix together a Mediterranean salad—packed with veggies, whole-wheat orzo and an easy homemade Greek 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
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2 skinless, boneless chicken breasts (8 ounces each), halved
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3 tablespoons extra-virgin olive oil, divided
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1 teaspoon lemon zest
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1/2 teaspoon salt, divided
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1/2 teaspoon ground pepper, divided
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3/4 cup whole-wheat orzo
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2 cups thinly sliced baby spinach
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1 cup chopped cucumber
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1 cup chopped tomato
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1/4 cup chopped red onion
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1/4 cup crumbled feta cheese
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2 tablespoons chopped Kalamata olives
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2 tablespoons lemon juice
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1 clove garlic, grated
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2 teaspoons chopped fresh oregano
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