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Orzo salad with pesto & chicken
Orzo salad with pesto & chicken
695kcal Per person
36g Protein
81g Carbs
25g Fat
7g Fiber
Ingredients
- 3 ounces orzo (84 g)
- 3 ounces chicken breast (84 g)
- 1 clove garlic (5 g)
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon oregano, dried (2 g)
- 1 squeeze lemon juice (5 ml)
- ½ cucumber
- 1 bell pepper
- 8 cherry tomatoes
- ¼ red onion
- 1 tablespoon pesto (15 g)
Preparing this recipe
- Cook the orzo according to the package instructions.
- Slice the chicken breast into strips and press the garlic clove. Mix the chicken strips with the garlic, oil, oregano and lemon juice in a bowl. Let it marinate for 5 minutes.
- Meanwhile, cut the cucumber and bell pepper into cubes, halve the tomatoes and slice the red onion into thin half rings.
- Drain the orzo and stir in a tablespoon of pesto. Let it stand and cool down a bit.
- Heat a frying pan and cook the chicken strips until they are cooked through and golden brown, about 5 minutes.
- Stir the cucumber, bell pepper, tomato and red onion through the orzo. Season with pepper, salt and some more lemon juice.
- Serve the orzo salad on a plate and top with the chicken strips.
Tip van FitChef
Garnish the orzo salad with finely chopped, fresh parsley.
