You could substitute bulghur, quinoa or brown rice for the orzo. This recipe can be stretched even more by doubling pasta, vegetables and dressing ingredients. Recipes adapted from “Cooking Light The Complete Quick Cook,” by Bruce Weinstein and Mark Scarbrough (Oxmoor House, 2011). This recipe originally appeared in a 2015 story about “Expert advice for stretching your protein dollars while cooking at home.”
3/4 cup uncooked orzo
1/4 teaspoon lemon zest
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon minced garlic
1/4 teaspoon honey
1/8 teaspoon freshly grated black pepper
1 cup shredded, cooked chicken breast
1/2 cup diced cucumber
1/2 cup chopped red bell pepper, seeds and stems removed
1/3 cup thinly sliced green onions, about 2 onions
1 tablespoon chopped fresh dill
1/2 cup crumbled goat cheese or feta cheese
Cook orzo according to package directions. Drain and rinse with cold water. Drain and place in a large bowl.
Combine lemon zest, lemon juice, olive oil, salt, garlic, honey and black pepper in a small bowl, stirring to fully combine. Drizzle dressing over orzo; toss to coat. Add chicken, cucumber, red bell pepper, green onions and dill. Toss to gently combine. Divide among four plates and top with cheese.
Yield: 4 servings.
[gpp_icon type=”summary”] Lemon Orzo-Veggie Salad with Chicken printable recipe