Yield: 4 servings (about 1¼ cup servings)


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