Mediterranean Chicken with Orzo

This is a heart healthy recipe that is loaded with flavor!  I think of it as four different parts that all come together in the end with some hot (chicken and orzo) and some cold (salad and dressing).

Part One: The Salad

Combine all ingredients in a bowl:

2 cucumbers, peeled and chopped

1/2 red onion, chopped

small container cherry (or grape) tomatoes  (which would be about 2 cups)

1/2 jar kalamata olives  (I dunno, maybe about a cup)

Part Two: The Chicken

Combine all ingredients in a pan and cook until chicken is done, usually about 5-7 minutes:

2 boneless, skinless chicken breast, chopped

1 tablespoon oil

1 tablespoon lemon juice

1 tablespoon garlic (I use minced garlic from a jar)

1/2 tsp salt

1/2 tsp pepper

Part Three: The Orzo

16 oz box of orzo

This part is new to me.  When I go to the store to find it, I always seem to forget that it is a pasta and look for it in the rice section.  Definitely a pasta!  There are usually not too many boxes of it on the shelf.  But it is my new fave pasta.  It is small and looks a lot like puffy rice when you cook it.  After I cook it and drain it, I usually add a little olive oil to it to make sure it doesn’t stick together.  Just follow the instructions on the package.

Part Four: Dressing

Combine in small bowl:

2 tablespoon oil

2 tablespoon lemon juice

2 tsp garlic 

1 tsp oregano

After I have cooked the chicken, I drain the orzo and throw it into the same pan as the chicken. Then I pour the dressing on top of it and give it a good stir so the orzo is coated and doesn’t stick together.  Lastly, I add in the salad and stir well.  Serve immediately.