Orzo Salad with Chicken, Watermelon and Feta
Orzo Salad with Chicken, Watermelon and Feta might be a good recipe to expand your main course collection. This recipe makes 4 servings with 721 calories, 36g of protein, and 27g of fat each. For $2.21 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 3 hours and 20 minutes. It is perfect for Summer. This recipe is liked by 311 foodies and cooks. A mixture of orzo, juice of lime, skinless boneless chicken breasts, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Rachel Cooks. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is amazing. If you like this recipe, you might also like recipes such as Herb-Grilled Chicken With Watermelon-Feta Salad, 30-Minute Grilled Chicken Thighs with Watermelon and Feta Salad, and Chicken Gyro Salad with Home Pita Chips, Watermelon and Feta.
Servings: 4
Preparation duration: 180 minutes
Cooking duration: 20 minutes
Ingredients:
- 2 tablespoons balsamic vinegar
about 2 cups chopped cucumber
1 clove garlic, minced
3 tablespoons honey
the juice of 1 lime
6 tablespoons olive oil, divided
2 cups whole wheat orzo
4 ounces reduced fat crumbled feta cheese
salt and pepper
3-4 boneless skinless chicken breasts
4 cups chopped watermelon, divided
Equipment:
blender
grill pan
sauce pan
broiler
grill
bowl
Cooking instruction summary:
In a blender, add 2 cups chopped watermelon, lime juice, honey, garlic, 2 tablespoons olive oil and pepper. Puree until smooth. Pour into a zip-top bag with chicken breasts and let marinate at least two hours.When ready to assemble salad, take chicken out of the fridge. Remove chicken from marinade, reserving marinade. Bring marinade to a boil in a small saucepan and boil until slightly reduced, or about 15-20 minutes. Meanwhile, cook chicken under broiler, on grill, or in a grill pan. It should take about 15-20 minutes depending on how hot your broiler/grill is. The last few minutes, baste often with the sauce/marinade. Cook until chicken is cooked through. Let cool slightly before slicing into thin strips.While the chicken is cooking, cook pasta according to package directions, drain, transfer to a large bowl and drizzle with 1 tablespoon olive oil. Let cool (stick in fridge if need be). Combine pasta, watermelon, chicken, feta, and cucumber in pasta bowl. Drizzle with remaining olive oil (3 tablespoons) and the balsamic vinegar. Stir to combine all ingredients. Taste and add more oil/balsamic/salt/pepper as you see fit.
Step by step:
1. In a blender, add 2 cups chopped watermelon, lime juice, honey, garlic, 2 tablespoons olive oil and pepper. Puree until smooth.
2. Pour into a zip-top bag with chicken breasts and let marinate at least two hours.When ready to assemble salad, take chicken out of the fridge.
3. Remove chicken from marinade, reserving marinade. Bring marinade to a boil in a small saucepan and boil until slightly reduced, or about 15-20 minutes. Meanwhile, cook chicken under broiler, on grill, or in a grill pan. It should take about 15-20 minutes depending on how hot your broiler/grill is. The last few minutes, baste often with the sauce/marinade. Cook until chicken is cooked through.
4. Let cool slightly before slicing into thin strips.While the chicken is cooking, cook pasta according to package directions, drain, transfer to a large bowl and drizzle with 1 tablespoon olive oil.
5. Let cool (stick in fridge if need be).
6. Combine pasta, watermelon, chicken, feta, and cucumber in pasta bowl.
7. Drizzle with remaining olive oil (3 tablespoons) and the balsamic vinegar. Stir to combine all ingredients. Taste and add more oil/balsamic/salt/pepper as you see fit.
Nutrition Information:
covered percent of daily need
