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Greek Chicken Orzo Salad
Cold lunch box with orzo, chicken, chickpeas and feta. No microwave needed, and it tastes better on day 2.
- 730 kcal
- 48 g protein
- 73 g carbs
- 26 g fat
- 11 g fibre
Per serving · 4 servings · 20 min active · fridge 4 days · not for the freezer
Ingredients (4 boxes)
- 400 g Hähnchenbrustfilet (one 400 g tray)
- 250 g Kritharaki (half a 500 g bag)
- 2 tins Kichererbsen, 400 g each (ja!), drained and rinsed
- 1 cucumber, 400 g cherry tomatoes, 1 red onion
- 200 g Feta (ja! Hirtenkäse, whole pack)
- 35 g olive oil, 2 lemons, 2 garlic cloves
- Oregano, salt, pepper
Method
- Heat the oven to 220 °C. Toss the chicken with 10 g of the oil, oregano, salt and pepper. Roast for 18–20 minutes, until it reaches 74 °C inside. Let it rest, then slice.
- While the chicken roasts, boil the orzo in salted water for about 9 minutes. Drain it and rinse under cold water so it doesn’t clump.
- Chop the cucumber, halve the tomatoes, finely dice the onion, and drain the chickpeas.
- For the dressing, mix 20 g olive oil, the juice of both lemons, the grated garlic, 1 tsp oregano, salt and pepper.
- Mix the orzo, vegetables, chickpeas and dressing in a big bowl. Split it into 4 boxes, then top each with chicken and crumbled feta.
Storage
- Fridge: 4 days.
- Out of the fridge: about 2 hours. For a full day out, use an insulated bag with an ice pack.
- Freezer: not suitable, because the cucumber and tomato go mushy.