Easy Dinner Recipes For Hot Days
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Standard
Ingredients
Scale
- 1 lb chicken breast, thinly sliced into strips
- 1.5 cups dried orzo pasta
- 1 large English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 cup red onion, finely minced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- For the Dressing:
- 1/3 cup extra virgin olive oil
- Juice of 2 large lemons
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Step 1: Boil the Orzo and Prep Veggies. Bring a medium pot of salted water to a boil. Add the orzo and cook according to the package instructions, usually about 8 to 10 minutes, until al dente. While the pasta cooks, chop your cucumber, tomatoes, and red onion. Place the chopped vegetables into a large mixing bowl. Once the orzo is finished, drain it and rinse immediately with cold water to stop the cooking process and cool it down.
- Step 2: Sear the Seasoned Chicken. Season the chicken strips with salt, pepper, and a pinch of oregano. Heat a splash of olive oil in a skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes, turning occasionally until golden brown and cooked through. Remove the chicken from the heat and let it rest for a few minutes before adding it to the salad bowl. Keeping the pieces thin ensures they cook fast without heating up your kitchen for too long.
- Step 3: Whisk, Toss, and Serve. In a small jar or bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the cooled orzo and the cooked chicken to the large bowl with the vegetables. Pour the dressing over the top and toss everything together until well-coated. Fold in the crumbled feta cheese and fresh parsley gently. Serve immediately or let it chill in the refrigerator for 20 minutes for maximum refreshment.
Find it online: https://cooktastydaily.com/easy-dinner-recipes-for-hot-days/