Orzo Salad with Chicken, Watermelon and Feta

Orzo Salad with Chicken, Watermelon and Feta might be a good recipe to expand your main course collection. This recipe makes 4 servings with 721 calories, 36g of protein, and 27g of fat each. For $2.21 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 3 hours and 20 minutes. It is perfect for Summer. This recipe is liked by 311 foodies and cooks. A mixture of orzo, juice of lime, skinless boneless chicken breasts, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Rachel Cooks. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is amazing. If you like this recipe, you might also like recipes such as Herb-Grilled Chicken With Watermelon-Feta Salad, 30-Minute Grilled Chicken Thighs with Watermelon and Feta Salad, and Chicken Gyro Salad with Home Pita Chips, Watermelon and Feta.

Servings: 4

Preparation duration: 180 minutes

Cooking duration: 20 minutes

 

Ingredients:

- 2 tablespoons balsamic vinegar

about 2 cups chopped cucumber

1 clove garlic, minced

3 tablespoons honey

the juice of 1 lime

6 tablespoons olive oil, divided

2 cups whole wheat orzo

4 ounces reduced fat crumbled feta cheese

salt and pepper

3-4 boneless skinless chicken breasts

4 cups chopped watermelon, divided

Equipment:

blender

grill pan

sauce pan

broiler

grill

bowl

Cooking instruction summary:

In a blender, add 2 cups chopped watermelon, lime juice, honey, garlic, 2 tablespoons olive oil and pepper. Puree until smooth. Pour into a zip-top bag with chicken breasts and let marinate at least two hours.When ready to assemble salad, take chicken out of the fridge. Remove chicken from marinade, reserving marinade. Bring marinade to a boil in a small saucepan and boil until slightly reduced, or about 15-20 minutes. Meanwhile, cook chicken under broiler, on grill, or in a grill pan. It should take about 15-20 minutes depending on how hot your broiler/grill is. The last few minutes, baste often with the sauce/marinade. Cook until chicken is cooked through. Let cool slightly before slicing into thin strips.While the chicken is cooking, cook pasta according to package directions, drain, transfer to a large bowl and drizzle with 1 tablespoon olive oil. Let cool (stick in fridge if need be). Combine pasta, watermelon, chicken, feta, and cucumber in pasta bowl. Drizzle with remaining olive oil (3 tablespoons) and the balsamic vinegar. Stir to combine all ingredients. Taste and add more oil/balsamic/salt/pepper as you see fit.

 

Step by step:


1. In a blender, add 2 cups chopped watermelon, lime juice, honey, garlic, 2 tablespoons olive oil and pepper. Puree until smooth.

2. Pour into a zip-top bag with chicken breasts and let marinate at least two hours.When ready to assemble salad, take chicken out of the fridge.

3. Remove chicken from marinade, reserving marinade. Bring marinade to a boil in a small saucepan and boil until slightly reduced, or about 15-20 minutes. Meanwhile, cook chicken under broiler, on grill, or in a grill pan. It should take about 15-20 minutes depending on how hot your broiler/grill is. The last few minutes, baste often with the sauce/marinade. Cook until chicken is cooked through.

4. Let cool slightly before slicing into thin strips.While the chicken is cooking, cook pasta according to package directions, drain, transfer to a large bowl and drizzle with 1 tablespoon olive oil.

5. Let cool (stick in fridge if need be).

6. Combine pasta, watermelon, chicken, feta, and cucumber in pasta bowl.

7. Drizzle with remaining olive oil (3 tablespoons) and the balsamic vinegar. Stir to combine all ingredients. Taste and add more oil/balsamic/salt/pepper as you see fit.


Nutrition Information:

Quickview
721k Calories
36g Protein
26g Total Fat
84g Carbs
22% Health Score
Limit These
Calories
721k
36%

Fat
26g
41%

  Saturated Fat
4g
30%

Carbohydrates
84g
28%

  Sugar
26g
30%

Cholesterol
60mg
20%

Sodium
476mg
21%

Get Enough Of These
Protein
36g
72%

Selenium
79µg
114%

Vitamin B3
10mg
52%

Phosphorus
491mg
49%

Vitamin B6
0.87mg
44%

Manganese
0.85mg
42%

Magnesium
91mg
23%

Vitamin E
3mg
23%

Potassium
789mg
23%

Vitamin C
18mg
22%

Vitamin B5
2mg
21%

Vitamin A
1000IU
20%

Copper
0.37mg
18%

Vitamin K
18µg
17%

Calcium
163mg
16%

Zinc
2mg
16%

Vitamin B2
0.25mg
15%

Fiber
3g
14%

Vitamin B1
0.2mg
13%

Iron
2mg
12%

Folate
34µg
9%

Vitamin B12
0.31µg
5%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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