Lemon Herb Chicken Orzo Salad

Ingredients

• 1 cup Orzo pasta
• about 680 g Chicken breasts
• 2 whole Lemon
• 3 tablespoons Olive oil
• 1/4 cup Fresh basil
• 1/4 cup Fresh parsley
• 1 pint Cherry tomatoes
• 1/2 whole Cucumber
• 1/4 whole Red onion
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 cup of Orzo pasta in a large pot and cover with water. Bring to a boil over high heat and cook for 8-10 minutes, or until tender. Drain the orzo and rinse it under cold water to stop the cooking. Set aside.
2. 2Pat the about 680 g of Chicken breasts dry. Lightly brush the chicken breasts with 1 tablespoon of the 3 tablespoons of Olive oil. Season with 1/4 teaspoon of the Salt and 1/8 teaspoon of the Black pepper. Grill the chicken breasts over medium-high heat for 6-8 minutes per side, or until the internal temperature reaches 74°C. The chicken should be firm to the touch and no longer pink inside. Remove the chicken from the grill and let it rest for 5 minutes before cutting into 1.27 cm dice.
3. 3While the chicken rests, prepare the vegetables. Halve the 1 pint of Cherry tomatoes. Peel and dice the 1/2 whole Cucumber into 1.27 cm pieces. Thinly slice the 1/4 whole Red onion.
4. 4In a large bowl, combine the cooked 1 cup of Orzo pasta, the diced about 680 g of Chicken breasts, the halved 1 pint of Cherry tomatoes, the diced 1/2 whole Cucumber, and the thinly sliced 1/4 whole Red onion.
5. 5Zest one of the 2 whole Lemon into a small bowl. Then, juice both 2 whole Lemon into the same small bowl. Add the remaining 2 tablespoons of Olive oil, the 1/4 cup of Fresh basil (chopped), the 1/4 cup of Fresh parsley (chopped), the remaining 1/4 teaspoon of Salt, and the remaining 1/8 teaspoon of Black pepper to the bowl with the lemon juice. Whisk everything together until well combined.
6. 6Pour the dressing over the ingredients in the large bowl. Toss gently to ensure everything is evenly coated. Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld and the salad to chill before serving.

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