Orzo salad with feta, chicken & tzatziki
Orzo salad with feta, chicken & tzatziki
804kcal Per person
58g Protein
88g Carbs
24g Fat
8g Fiber
Ingredients
- 3 ounces orzo (84 g)
- 5 ounces chicken breast (140 g)
- 1 clove garlic (5 g)
- 1 tablespoon olive oil (15 ml)
- ½ teaspoon paprika (ground spice) (1 g)
- 1 teaspoon oregano, dried (2 g)
- ½ cucumber
- 8 cherry tomatoes
- ¼ red onion
- 2 ½ ounce corn (70 g)
- 3 tablespoons yogurt, nonfat (45 ml)
- 2 squeezes lemon juice (10 ml)
- 1 ounce feta cheese, crumbled (28 g)
Preparing this recipe
- Cook the orzo according to the package instructions. Drain and rinse under cold water to cool. Let it drain.
- Press the garlic clove. In a bowl, mix the plant-based chicken strips with half of the oil, half of the garlic, paprika and oregano. Let it sit for a moment.
- Cut half of the cucumber into cubes. Grate the other half of the cucumber coarsely and squeeze out some of the liquid. Set this aside in a bowl.
- Quarter the tomatoes and mince the red onion. Rinse the corn in a colander under cold water and let it drain.
- In a bowl, mix the yogurt, the other half of the garlic, grated cucumber and some lemon juice.
- Heat a frying pan and cook the plant-based chicken for 2-3 minutes until they are heated through.
- In a large bowl, mix the orzo with the plant-based chicken, cucumber cubes, tomato, onion and corn. Drizzle with the rest of the oil, some lemon juice and season with pepper and salt. Crumble the feta over the salad. Toss everything together.
- Serve the salad on a plate and add the tzatziki on the side.
Requisites:
- Grater
Tip van FitChef
1. If you don't have a grater at home, then finely chop the cucumber for the tzatziki.
2. You can also substitute the spices with ras el hanout.
