Lemon, Chicken, Orzo Veggie Salad
**this is good for a lunch or dinner, we will double the recipe sometimes. The flavor combinations in this are amazing!** Enjoy!
3/4 cup uncooked orzo
1/4 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon minced garlic
1/4 teaspoon honey
1/8 teaspoon freshly ground black pepper
1 cup shredded skinless, boneless rotisserie chicken breast
1/2 cup diced English cucumber
1/2 cup pre-chopped red bell pepper (I don’t buy pre-chopped but you can for convenience)
1/3 cup thinly sliced green onions
1 tablespoon chopped fresh dill
1/2 cup (2 ounces) crumbled goat cheese - can also substitute feta cheese
Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.
While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken and next 4 ingredients (through dill); toss gently to combine. Sprinkle with cheese.
Serves: 4|Serving Size: 1 1/4 cups
Per serving: Calories: 281; Total Fat: 8g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 26mg; Sodium: 301mg; Carbohydrate: 35g; Dietary Fiber: 2g; Sugar: 4g; Protein: 16g
Nutrition Bonus: Potassium: 82mg; Iron: 11%; Vitamin A: 18%; Vitamin C: 56%; Calcium: 3%