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Mediterranean Orzo Chicken Pepper & Olive Salad

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A fresh and hearty Mediterranean orzo salad made with tender chicken, colorful bell peppers, olives, feta, and a light lemon-oregano dressing for a balanced and protein-rich meal.

Ingredients

  • 1 1/2 cups orzo pasta
  • 2 cups cooked chicken breast or thighs, chopped
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 1/2 cup black olives or Kalamata olives, sliced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup cucumber, diced (optional)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, chopped (optional)

Instructions

  1. Cook orzo in salted water until tender, then drain and let cool slightly.
  2. Prepare vegetables by dicing bell peppers, cucumber, tomatoes, and red onion.
  3. In a large bowl, combine cooked orzo, chicken, vegetables, and olives.
  4. Gently toss ingredients to distribute evenly.
  5. In a small bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and black pepper.
  6. Pour dressing over the salad and toss until well coated.
  7. Add crumbled feta and fresh parsley, then mix gently.
  8. Let the salad rest for a few minutes before serving to allow flavors to meld.

Notes

  • Chill the salad for deeper flavor before serving.
  • Add extra olive oil or lemon juice when serving leftovers to refresh the texture.
  • Chickpeas or shrimp can replace chicken for variation.
  • Greek yogurt can be added to the dressing for a creamier texture.
  • Best served cold or at room temperature.

Nutrition

Find it online: https://cookedbymaya.com/mediterranean-orzo-chicken-pepper-olive-salad/