Lemony orzo chicken salad

• Meat

  • 3 cups Cooked or rotisserie chicken

• Produce

  • 1 pint Cherry tomatoes
  • 2 Lemons, Zest and Juice of
  • 2 Zucchini

• Pasta & Grains

  • 1 lb Orzo pasta

• Baking & Spices

  • 1/4 tsp Black pepper
  • 3/4 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Goat cheese

Found on familyfoodonthetable.com

Description

Ingredients

• 1 lb. orzo pasta (whole wheat preferably)
• 2 zucchini, diced small
• zest and juice of 2 lemons
• 3 cups diced leftover cooked or rotisserie chicken
• 1 pint cherry tomatoes, halved
• 2 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup crumbled goat cheese

Directions

• Cook the orzo according to package directions.Chop the zucchini and place it in a large bowl. Once the orzo is ready, drain it and add it on top of the zucchini (which helps soften the raw zucchini just slightly). Add the zest and juice of the lemon on top of the hot orzo (the heat enhances the flavor and smell).Add the chicken, tomatoes, olive oil, salt and pepper and mix well to combine. Add the goat cheese and stir to combine, being careful not to break it up too much.You can add in some reserved cooking liquid if needed to help all the ingredients meld together.Serve and enjoy! Leftovers are great cold, too.
• Cook the orzo according to package directions.
• Chop the zucchini and place it in a large bowl. Once the orzo is ready, drain it and add it on top of the zucchini (which helps soften the raw zucchini just slightly). Add the zest and juice of the lemon on top of the hot orzo (the heat enhances the flavor and smell).
• Add the chicken, tomatoes, olive oil, salt and pepper and mix well to combine. Add the goat cheese and stir to combine, being careful not to break it up too much.
• You can add in some reserved cooking liquid if needed to help all the ingredients meld together.
• Serve and enjoy! Leftovers are great cold, too.

Nutrition