Name: Mediterranean Chicken and Orzo Salad In Red Pepper Cups
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Uncooked orzo pasta - ½ pound; Olive oil - ¼ cup; Red wine vinegar - ⅓ cup; Dijon mustard - 1 teaspoon; Garlic powder - ¾ teaspoon; Dried oregano - ¾ teaspoon; Dried basil - ¾ teaspoon; Onion Powder - ¾ teaspoon; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Grape tomatoes, cut in half - ½ cup; Black olives, cut in half lengthwise - ¼ cup; Crumbled feta cheese - 2 ounces; Grilled chicken breast half, diced - 1; Red bell peppers, cut in half lengthwise and seeded - 2; Fresh oregano - 4 sprigs

Ingredients for - Mediterranean Chicken and Orzo Salad In Red Pepper Cups

1. Uncooked orzo pasta ½ pound

2. Olive oil ¼ cup

3. Red wine vinegar ⅓ cup

4. Dijon mustard 1 teaspoon

5. Garlic powder ¾ teaspoon

6. Dried oregano ¾ teaspoon

7. Dried basil ¾ teaspoon

8. Onion Powder ¾ teaspoon

9. Salt ½ teaspoon

10. Ground black pepper ¼ teaspoon

11. Grape tomatoes, cut in half ½ cup

12. Black olives, cut in half lengthwise ¼ cup

13. Crumbled feta cheese 2 ounces

14. Grilled chicken breast half, diced 1

15. Red bell peppers, cut in half lengthwise and seeded 2

16. Fresh oregano 4 sprigs

How to cook deliciously - Mediterranean Chicken and Orzo Salad In Red Pepper Cups

1 . Stage

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator.

2 . Stage

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.