Mediterranean Orzo Salad with Roasted Chicken

Ingredients

• 1 lb orzo pasta
• 2 boneless, skinless chicken breasts
• 1 cup cherry tomatoes, halved
• 1 cup yellow cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, diced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup pine nuts, toasted
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup lemon juice
• 1/4 cup extra virgin olive oil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Season chicken breasts with salt, pepper, and oregano.
3. Place chicken on a baking sheet and roast for 20-25 minutes, or until cooked through.
4. While chicken roasts, cook orzo pasta according to package instructions. Drain and rinse under cold water.
5. In a large bowl, combine cooled orzo, tomatoes, cucumber, red onion, olives, pine nuts, parsley, and dill.
6. Whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
7. Slice roasted chicken into bite-sized pieces and add to the salad bowl.
8. Pour dressing over the salad and toss to combine.
9. Serve immediately or refrigerate for up to 2 days.