Hot Greek Salad

Top orzo with pan-fried chicken, olives, and sun-dried tomato vinaigrette for a warmed version of Greek salad. Top with feta cheese to complete the meal.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 502 Calories

Ingredients

• 1 ½ tablespoons olive oil
• 2 skinless, boneless chicken breast halves, cubed
• 4 cloves garlic, crushed
• ¼ cup crumbled feta cheese
• 2 cups fresh spinach
• 1 tomato, cubed
• 1 cucumber, cubed
• 1 cup orzo pasta
• 1 tablespoon Greek seasoning, or to taste
• 1 (15 ounce) can large black olives, drained
• 2 tablespoons sun-dried tomato vinaigrette

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Drain and keep warm.

Step 2

Heat olive oil in a large skillet over medium heat; cook and stir chicken, garlic, and Greek seasoning until chicken is no longer pink in the center and juices run clear, about 10 minutes. Add spinach, cucumber, tomato, olives, and vinaigrette; lower heat and simmer until spinach begins to wilt, 5 to 10 minutes. Serve over orzo; top with feta cheese.