Greek Chicken with Tzatziki Orzo Salad

Name: Greek Chicken with Tzatziki Orzo Salad
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Yield: 4 servings
Ingredients: 2 pounds Chicken Breasts (Just BARE Boneless Skinless); 1/4 cup olive oil; 3 tablespoons red wine vinegar; 3 garlic (minced); 1/4 teaspoon salt; Dash of pepper; 1 teaspoon oregano; 1/4 teaspoon red chile flakes; 1 tablespoon lemon juice; 1 cup orzo pasta ({you can use gluten-free or regular}); 16 ounces vegetable broth ({or chicken broth}); 3 tablespoons yogurt; 1 tablespoon lemon juice; 2 teaspoon extra virgin olive oil; 1/2 English cucumber (peeled, seeded, diced); 1 clove garlic (minced); 1 1/2 teaspoons dill (chopped); Dash of salt and pepper; Fresh tomatoes (diced); Cucumber (diced); parsley (Freshly chopped); mint (Freshly chopped); feta cheese (Crumbled); Kalamata olives (pitted)

Greek Chicken with Tzatziki Orzo Salad will remind you of your favorite flavors of the Mediterranean.

Prep20 min
Cook32 min
Total52 min
Makes4 servings
Calories565

Ingredients

4 servings

2 pounds Chicken Breasts (Just BARE Boneless Skinless)
1/4 cup olive oil
3 tablespoons red wine vinegar
3 garlic (minced)
1/4 teaspoon salt
Dash of pepper
1 teaspoon oregano
1/4 teaspoon red chile flakes
1 tablespoon lemon juice

For the yogurt orzo salad:

1 cup orzo pasta ({you can use gluten-free or regular})
16 ounces vegetable broth ({or chicken broth})
3 tablespoons yogurt
1 tablespoon lemon juice
2 teaspoon extra virgin olive oil
1/2 English cucumber (peeled, seeded, diced)
1 clove garlic (minced)
1 1/2 teaspoons dill (chopped)
Dash of salt and pepper
Fresh tomatoes (diced)
Cucumber (diced)
parsley (Freshly chopped)
mint (Freshly chopped)
feta cheese (Crumbled)
Kalamata olives (pitted)

Method

1
Place chicken breasts in a large Ziploc bag. In a medium bowl whisk together the olive oil, red wine vinegar, garlic, salt, pepper, oregano, red chile flakes and lemon juice. Pour the marinade over the chicken breasts and close the Ziploc bag. Massage the marinade into the chicken breasts. Refrigerate the chicken for 2 hours or, ideally overnight.
2
When ready to cook the chicken preheat the oven to 375°F. Lightly grease a 9 x 13 baking dish with nonstick spray. Remove the chicken breasts from the Ziploc bag and place them side by side in the baking dish. Pour the marinade over top of the chicken breasts. Bake for 30 to 32 minutes, or until the chicken reaches an internal temperature is 165°F
3
In a large pot boil the vegetable broth, add the orzo, cover and reduce heat to simmer for 12-14 minutes {or until the pasta is tender and liquid is absorbed}, stirring occasionally.
4
Drain and run under cold water. Set aside.
5
In a medium bowl whisk together the yogurt, lemon juice, olive oil, cucumber, garlic, dill, salt and pepper. Mix together the orzo and the yogurt dressing. Put the orzo salad into the refrigerator.
6
Once the chicken is done cooking, remove from the oven. When ready to eat the chicken put a couple of scoops of the orzo salad on a plate, top with the Greek chicken breast and then garnish with your choice of garnishes, like diced tomatoes, cucumber, feta cheese and kalamata olives.