Fast Mediterranean Meal for Busy Evenings

Some evenings call for something that looks impressive but barely takes any real effort. A chicken and orzo salad like this one checks every box, since it is essentially a big bowl of pasta, protein and fresh vegetables tossed together with a simple dressing.

There is no oven timer to watch and no complicated sauce to babysit. Once the orzo is boiled and the chicken is seared, everything else is just chopping and tossing, which makes this one of those dinners that comes together in well under thirty minutes.

Why It Works So Well For Busy Nights

Part of the appeal is how forgiving this dish is. It holds up beautifully whether served warm right after cooking or chilled straight from the fridge, so leftovers taste just as good the next day for lunch.

It is also easy to make your own. Swap in cucumber, olives or a handful of arugula depending on what is already in the fridge, since the combination is endlessly customizable without losing that fresh Mediterranean flavor.

Ingredients

1 cup uncooked orzo pasta
2 tablespoons olive oil, divided
2 boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
1 cup cherry tomatoes, halved
1 red bell pepper, diced
1/2 red onion, thinly sliced
1/4 cup fresh basil, chopped
1/2 cup crumbled feta cheese
2 tablespoons balsamic vinegar
1 teaspoon honey
1 clove garlic, minced

Steps

Bring a pot of salted water to a boil and cook the orzo according to the package directions. Drain and set aside to cool slightly.
While the orzo cooks, season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium high heat and cook the chicken for about 6 to 7 minutes per side, until golden and cooked through. Let it rest for a few minutes, then cut it into bite sized pieces.
In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey and minced garlic until well combined.
In a large bowl, combine the cooled orzo, chicken, cherry tomatoes, bell pepper, red onion and basil.
Pour the dressing over the salad and toss until everything is evenly coated.
Sprinkle the crumbled feta cheese on top, give it one last gentle toss, and serve right away or chill for later.