Warm Chicken-Orzo Salad

By aggiebutch

Fresh vegetables and goat cheese accompany whole wheat orzo in this well-rounded meal.

Ingredients

• 1 lemon
• 1 pint(s) cherry tomatoes, cut in half
• 1 medium (8-ounce) orange pepper, chopped
• 3 clove(s) garlic, crushed with press
• 2 tablespoon(s) extra virgin olive oil
• .25 teaspoon(s) dried oregano
• Salt
• Pepper
• 1 pound(s) skinless, boneless chicken breasts, cut into 1-inch chunks
• 1 cup(s) whole wheat orzo pasta
• 4 stalk(s) celery, thinly sliced at an angle
• 2 ounce(s) goat cheese, crumbled (1/2 cup)

Details

Servings 1
Cooking time 30mins
Adapted from chron.delish.com

Preparation

Step 1

Preheat oven to 450 degrees F. Heat 4-quart saucepan of water to boiling on high. From lemon, finely grate 1 teaspoon peel and squeeze 2 tablespoons juice.

On one side of 18" by 12" jelly-roll pan, toss tomatoes and orange pepper with garlic, 1 tablespoon oil, and 1/8 teaspoon each oregano, salt, and freshly ground black pepper. Spread in even layer. On other side of pan, toss chicken with lemon peel, 1 tablespoon oil, and 1/8 teaspoon each oregano, salt, and freshly ground black pepper. Spread in even layer. Roast 13 minutes or until chicken loses pink color throughout (165 degrees F).

While chicken and vegetables roast, cook orzo as label directs. Drain well and transfer to large bowl. Add chicken and vegetables, with their juices, to orzo, along with celery and lemon juice. Toss until well mixed. Top with goat cheese.