Greek Chicken, Orzo & Feta Salad
with Cucumber & Dill
This fresh, Greek-inspired salad starts with a bed of tender orzo pasta tossed with cool cucumber, briny feta, and tangy Greek dressing flavor-boosted with herbaceous dill. Top with garlic-oregano seared chicken cutlets for a light, filling meal in just 25 minutes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼ ounce
Dill
1 teaspoon
Garlic Powder
½ cup
Feta Cheese
(Contains Milk)
1 unit
Mini Cucumber
1 teaspoon
Dried Oregano
4 ounce
Orzo Pasta
(Contains Wheat)
1.5 ounce
Greek Vinaigrette
(Contains Eggs, Milk)
10 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Nutrition Values
Utensils
Instructions
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Pick and finely chop fronds from dill. Trim and halve cucumber lengthwise; slice into 1⁄2-inch-thick half-moons.
• Pat chicken* dry with paper towels and season all over with half the garlic powder, salt, pepper, and as much oregano as you like (we used 1⁄2 tsp; 1 tsp for 4 servings). • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. (If chicken is browning too quickly, lower heat and cover.) • Transfer chicken to a cutting board.
• Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain orzo and rinse under cold water for at least 30 seconds.
• Meanwhile, in a large bowl, combine Greek vinaigrette, remaining garlic powder, a drizzle of olive oil, and as much dill as you like.
• Add drained orzo, cucumber, and feta to bowl with dressing; toss to combine. Taste and season with salt and pepper if desired.
• Thinly slice chicken crosswise. • Divide orzo salad between bowls; top with chicken and serve.
Poultry is fully cooked when internal temperature reaches 165°.
