Thursday, June 20th 2013, 11:15 am
Yield: 4 servings (about 1¼ cup servings)
Ingredients:
¾ cup uncooked orzo
¼ teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
½ teaspoon minced garlic
¼ teaspoon honey
1/8 teaspoon freshly ground black pepper
1 cup chopped cooked chicken breast
½ cup diced cucumber
½ cup diced red bell pepper
½ cup diced green onion
½ cup cherry tomato
1 tablespoon chopped fresh basil
½ cup crumbled 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 basil); toss gently to combine. Sprinkle with cheese.
Nutrition Facts per serving: 275 calories, 9g total fat, 3g saturated fat, 338mg sodium, 28g total carbohydrate, 2 g fiber, 18g protein.
Recipe taken from Cooking Light Magazine, JULY 2010
June 20th, 2013
April 15th, 2024
April 12th, 2024
March 14th, 2024
April 19th, 2024
April 19th, 2024
April 19th, 2024
April 19th, 2024