Mediterranean Chicken & Orzo Salad With Feta Cheese

By jtoro_318

Ingredients

• 6 oz boneless chicken breast
• 1 cup uncooked orzo
• 2 cups chopped baby spinach
• 1/2 cup chopped drained oil packed sundried tomato
• 3 tbls chopped red onion
• 3 tbls chopped pitted kalamata olives
• 1/2 tsp ground black pepper
• 1/4 tsp salt
• 1 6 oz jar marinated artichoke hearts, undrained
• 3 oz crumbled feta cheese
• 1 tsp basil
• 1 tsp oregano

Details

Servings 8

Preparation

Step 1

Cook pasta to package directions. Strain and rinse with cold water and put into a bowl. Add spinach, sundried tomato, red onion, pepper and salt.

In another bowl, separate artichoke hearts from marinade, saving the juice. Chop artichokes and then add to the pasta.

Season chicken breast with salt, pepper and olive oil. Put in the oven at 400 for 7 to 9 minutes. Let cool then cube chicken and add to the pasta.

Pour in the artichoke marinade with the basil and oregano. Add chopped olives. Toss until well incorporated.

Top it with feta cheese and just serve it.