How can we use a recipe inspired by Greek classics to promote cultural understanding and appreciation?
Greek cuisine is known for its bold flavors, fresh ingredients, and timeless classics. Today, we’re putting a modern twist on a traditional Greek recipe that’s perfect for a hearty lunch or light dinner. Ready to impress your taste buds? Let’s get cooking!
Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 cups uncooked orzo pasta
- 1 large cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, diced
- 1/4 cup kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon dried oregano
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Cook the orzo pasta according to the package instructions until al dente. Drain and set aside.
- In a large bowl, combine the diced cucumber, halved cherry tomatoes, diced red onion, and kalamata olives.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to make the dressing.
- Add the cooked orzo to the large bowl with the vegetables and stir to combine.
- On a baking sheet, spread out the chicken pieces in a single layer. Drizzle with some of the dressing and toss to coat.
- Bake the chicken in the preheated oven for 20-25 minutes, or until cooked through.
- Add the cooked chicken and crumbled feta cheese to the large bowl with the orzo and vegetables. Drizzle the remaining dressing over the top.
- Stir everything together until well combined and serve!
Outro
Congratulations, you’ve mastered a modern take on a classic Greek recipe! With fresh ingredients and bold flavors, this orzo and chicken salad is sure to be a crowd-pleaser. Plus, it’s easy to make and perfect for meal prep. Enjoy!
