Chicken with Spinach & Tomato Orzo Salad

Baked chicken breasts cook in the oven while you mix together a Mediterranean-inspired salad—packed with veggies, whole-wheat orzo and an easy homemade vinaigrette—for a weekend-worthy dinner on the table in under an hour. The leftovers from this healthy 400-calorie meal make a delicious packable lunch for the next day.

Ingredients

  • 2 skinless, boneless chicken breasts (8 ounces each), halved
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon lemon zest
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • ¾ cup whole-wheat orzo
  • 2 cups thinly sliced baby spinach
  • 1 cup chopped cucumber
  • 1 cup chopped tomato
  • ¼ cup chopped red onion
  • ¼ cup crumbled feta cheese
  • 2 tablespoons chopped kalamata olives
  • 2 tablespoons lemon juice
  • 1 clove garlic, grated
  • 2 teaspoons chopped fresh oregano

Directions

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