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Summertime Orzo & Chicken

This easy-as-can-be main dish is likely to become a summer staple at your house. It’s that good! If you prefer, grill the chicken breasts instead of cooking in a skillet. —Fran MacMillan, West Melbourne, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 3/4 cup uncooked orzo pasta
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 medium cucumber, chopped
  • 1 small red onion, chopped
  • 1/4 cup minced fresh parsley
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup crumbled reduced-fat feta cheese

Directions

  • Cook pasta according to package directions; drain.
  • Meanwhile, in a large skillet coated with cooking spray, cook and stir chicken over medium heat until no longer pink, 6-8 minutes. Transfer to a large bowl.
  • Add cucumber, onion, parsley and pasta. In a small bowl, mix lemon juice, oil, salt and pepper; toss with chicken mixture. Serve immediately or refrigerate and serve cold. Top with cheese before serving.
Health Tip: Make this salad heart-healthier: A simple switch to whole wheat orzo will add nearly 3 grams fiber per serving.
Nutrition Facts
1-1/4 cups: 320 calories, 7g fat (2g saturated fat), 65mg cholesterol, 742mg sodium, 32g carbohydrate (3g sugars, 2g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

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