MEDITERRANEAN ORZO SALAD
You'll love this easy orzo salad loaded with chopped veggies, fresh herbs and other Mediterranean favorites. Tossed in a bold lemony dressing. For the best flavor, dress the Mediterranean orzo salad while the orzo is still a little warm. Pasta that hasn't cooled completely will drink up the dressing really well. And allow the salad to sit for at least a few minutes (or up to an hour in the fridge) for the flavors to meld before serving.
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 13
Steps:
- Cook the orzo pasta according package instructions (mine took about 8 minutes). Drain and cool briefly.
- In a large mixing bowl, combine the grape tomatoes, green onions, bell peppers, parsley, dill, olives and capers (hold the feta for now). Add the orzo pasta.
- Make the dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper. Whisk to combine.
- Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing.
- Top with pieces of creamy feta cheese. Cover and refrigerate for a bit before serving.
Nutrition Facts : Calories 111.1 kcal, Carbohydrate 6.9 g, Protein 1.7 g, SaturatedFat 1.4 g, Cholesterol 0.4 mg, Sodium 39.4 mg, Fiber 2.3 g, ServingSize 1 serving
ONE POT MEDITERRANEAN CHICKEN ORZO | SLIMMING & WEIGHT WATCHERS FRIENDLY
Steps:
- Coat the chicken thighs in the paprika, ground allspice, turmeric and salt and leave for 10 mins. In the meantime chop the vegetables.
- Spray a large pan with some low calorie cooking spray and heat gently.
- Cook the chicken thighs until they start to brown. Turn them over and brown the other sides.
- Set the chicken aside.
- Add a few more sprays of low calorie cooking spray to the pan, then fry off the onion, carrot, celery, garlic and mushrooms until the onion is soft.
- Add the tomatoes, lemon juice and 100ml of the chicken stock. Return the chicken back to the pan and place in the oven with a lid on (or covered with foil) for 30 mins at 180°C.
- Carefully remove the pan from the oven, add the orzo, parsley and the rest of the stock, stir, and return to the oven for 20 mins with the lid off
Nutrition Facts : Calories 437 kcal, Carbohydrate 53 g, Protein 31 g, Fat 9.9 g, SaturatedFat 2.3 g, Cholesterol 66 mg, Sodium 2400 mg, Fiber 3.8 g, Sugar 5.6 g, UnsaturatedFat 5 g, ServingSize 1 serving
MEDITERRANEAN ORZO SALAD WITH PAN-ROASTED CHICKEN THIGHS - PALEO, GLUTEN-FREE
Steps:
- Preheat oven to 375F.
- In a small bowl, combine the salt, paprika, granulated onion, granulated garlic and black pepper. Rinse chicken thighs under cold water and pat very dry with paper towel. Evenly season both sides of each thigh with the spice mixture.
- Preheat a cast-iron or stainless-steel skillet over medium heat for 5 minutes. Add avocado oil and heat until shimmering. Place the chicken skin side-down and cook until golden brown, around 5 minutes. Flip the thighs and transfer the pan to the oven. Roast 10-12 minutes or until the thickest part of the chicken registers 165F on a digital meat thermometer. Remove from oven and tent with foil to keep warm.
- Bring a large pot of water to a boil. Season with 2 teaspoons kosher salt and cook the orzo according to package instructions. Drain in a colander or sieve and rinse with cold water. Set aside and let drain fully.
- In a large bowl, combine the cucumber, bell pepper, onion, cherry tomatoes, olives, sun-dried tomatoes, capers, dill and parsley. Add the drained orzo and drizzle salad dressing overtop. Toss well to coat and transfer to a serving platter. Garnish with the feta cheese and top with the chicken thighs. Serve immediately.
MEDITERRANEAN ORZO SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h35m
Yield 12 servings
Number Of Ingredients 13
Steps:
- For the dressing: In a jar or bowl, mix together the olive oil, lemon juice, garlic and some salt and pepper until totally combined.
- For the salad: Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and let cool.
- Place the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and onions in a large mixing bowl and pour the dressing over the top. Stir to combine and taste; add salt and pepper if needed. Refrigerate at least 1 hour before serving.
- Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish or burgers!
MEDITERRANEAN ORZO CHICKEN SALAD
Steps:
- Cook pasta according to package directions. Drain pasta; rinse with cold water and drain well., In a large bowl, combine pasta, chicken, tomatoes, cheese, olives and onion. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 397 calories, Fat 16g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 407mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 10g fiber), Protein 22g protein. Diabetic Exchanges
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