Greek Inspired Orzo Salad with Pesto Chicken

Name: Greek Inspired Orzo Salad with Pesto Chicken
Yield: 4 servings
Ingredients: 0.5 cups orzo; 1 English cucumber; 1 cups cherry tomatoes; 1 jars roasted red peppers; 10 Katamala olives; 3 tablespoons pepperoncini pepper slices; 25 grams micro greens; 0.25 vegan feta; 2 boneless skinless chicken breasts; homemade herb vinaigrette; fresh dill; 2 tablespoons balsamic vinegar; 0.25 homemade pesto; 2 tablespoons cooking oil; 0.33 cups olive oil; 2 tablespoons red wine vinegar; 1 tablespoons lemon juice; 0.5 tablespoons honey; 1 teaspoons Dijon mustard; 2 tablespoons fresh basil; 1 tablespoons fresh dill; salt; pepper; 1 cups fresh basil; 3 tablespoons raw pine nuts; 0.33 cups vegan Parmesan; 0.33 cups olive oil; 2 tablespoons nutritional yeast; 1 teaspoons lemon juice

Yield4 servings

Ingredients

Directions

1
Add chicken, balsamic, and pesto to a plastic bag, toss til completely coated.
2
Heat non stick skillet over medium heat, add oil and heat.
3
Cook chicken until crispy on outside and cooked throughout, 6-8 min per side depending on thickness.
4
Cut into strips and serve on top of salad.

Notes

Can be made vegan by omitting chicken.

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Greek Inspired Orzo Salad with Pesto Chicken

Ingredients

Directions

Notes

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