Greek Lemon Herb Chicken & Orzo Salad

A vibrant and flavorful Greek lunch featuring lemon-herb marinated chicken, fluffy orzo pasta, fresh vegetables, and a tangy feta crumble. This dish is perfect for a light yet satisfying meal.

Prep Time

20 minutes

Total Time

50 minutes

Calories

650

Level

Easy

Yields

4 servings

Cost

£3.42

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Dessert•Salad

Cuisine:

British•Italian•Mediterranean

Main Ingredient:

Chicken•Pasta

Mood:

Light & Fresh•Healthy

Ingredients

Servings

4mediumChicken Breast(Boneless, skinless)

£6.50

1cupOrzo Pasta(Uncooked)

£0.60

0.3cupLemon Juice(Freshly squeezed)

£0.25

0.3cupOlive Oil(Extra virgin)

£0.40

2tspDried Oregano

£0.15

1tspDried Thyme

£0.10

2clovesGarlic(Minced)

£0.10

0.5tspSalt

£0.01

0.3tspBlack Pepper

£0.05

0.5Cucumber(Diced)

£0.50

1cupCherry Tomatoes(Halved)

£1.20

0.3Red Onion(Thinly sliced)

£0.15

0.5cupKalamata Olives(Pitted and halved)

£1.00

4ozFeta Cheese(Crumbled)

£2.00

0.3cupFresh Parsley(Chopped)

£0.30

2tbspFresh Mint(Chopped)

£0.35

Total Cost

£13.66

£3.42 per serving

The Method

1
Preheat oven to 400°F (200°C).
2
In a bowl, whisk together lemon juice, olive oil, oregano, thyme, garlic, salt, and pepper.
3
Place chicken breasts in a baking dish and pour the lemon-herb marinade over them, ensuring they are well coated. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing.
4
While the chicken is baking, cook orzo pasta according to package directions. Drain well and rinse with cold water to stop the cooking process. Drain again.
5
In a large bowl, combine the cooked orzo, diced cucumber, halved cherry tomatoes, sliced red onion, halved Kalamata olives, chopped parsley, and chopped mint.
6
Slice the cooked chicken breasts into bite-sized pieces.
7
Add the sliced chicken to the orzo salad. Gently toss to combine.
8
Top the salad with crumbled feta cheese before serving.

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My Notes

Nutrition Information

Nutrition per serving (350g)

650 kcal / 2720 kJ

Carbs

35g

13% of RDA

Fat

35g

50% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

8 g

9% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

11 g

55% of RDA

Chef's Tips

For extra flavor, marinate the chicken for at least 30 minutes (or up to overnight) in the refrigerator before baking.

Feel free to add other vegetables like bell peppers or artichoke hearts to the salad.

Substitute quinoa or couscous for orzo for a gluten-free option.

The salad can be served warm, at room temperature, or chilled.

Cooking Equipment

Oven

Large Pot

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Cucumber and Mint Ribbon Salad with Lemon-Yogurt Dressing

A light and refreshing salad with delicate cucumber ribbons, fresh mint, and a tangy lemon-yogurt dressing. Perfect as a starter or side dish.

10 minutes

4 servings

Easy

"This light and refreshing salad echoes the freshness of the main course with cucumber and mint. The lemon-yogurt dressing provides a similar tang to the lemon juice in the chicken and orzo salad, creating a cohesive flavor profile without being heavy."