Sweet orzo salad with zucchini, goat cheese & chicken
Sweet orzo salad with zucchini, goat cheese & chicken
926kcal Per person
43g Protein
116g Carbs
32g Fat
11g Fiber
Ingredients
- 3 ounces orzo (84 g)
- 3 ounces chicken breast (84 g)
- 1 ½ tablespoon olive oil (23 ml)
- ½ teaspoon paprika (ground spice) (1 g)
- ½ teaspoon ground cumin (1 g)
- 3 apricots, dried
- 1 scallion
- 1 zucchini
- ½ teaspoon oregano, dried (1 g)
- ½ ounce raisins (14 g)
- 1 ½ ounce goat cheese (42 g)
- 1 squeeze lemon juice (5 ml)
Preparing this recipe
- Cook the orzo according to the instructions on the package. Drain and rinse under cold water to cool. Let it drain.
- Cut the chicken breast into strips, mix in a bowl with half of the oil, the paprika powder and cumin. Let it sit for a while.
- Cut the apricots into small cubes, the scallion into rings and the zucchini into half slices. Lightly brush the zucchini slices with the other half of the oil and sprinkle the oregano along with some salt and pepper over the slices.
- Heat a grill pan over medium heat. Grill the zucchini slices for about 3-4 minutes per side.
- Heat a frying pan and cook the chicken strips for 4 minutes until they are cooked through and golden brown.
- In a bowl, mix the orzo with the grilled zucchini slices, chicken, apricot, raisins and scallion. Crumble the goat cheese over it and drizzle with some lemon juice. Gently toss everything together and season the salad with salt and pepper.
- Serve the salad on a plate.
