Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into 1-inch cutlets
  • 2 tbsp balsamic vinegar
  • 7 tbsp extra virgin olive oil, divided
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 cup dry orzo pasta
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 0.5 cup red onion, finely diced
  • 0.5 cup Kalamata olives, pitted and halved
  • 0.5 cup feta cheese, crumbled
  • 3 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 0.25 cup fresh parsley, chopped
  • 1 tbsp fresh mint, chiffonade

Instructions:

  1. Whisk balsamic vinegar, 2 tablespoons of olive oil, minced garlic, and oregano in a shallow dish. Add chicken cutlets and marinate at room temperature for 10 minutes.
  2. Boil a large pot of salted water. Add orzo and cook for 8–9 minutes until al dente. Drain in a fine-mesh sieve and rinse under cold water to remove surface starch; set aside.
  3. Preheat a grill or cast-iron grill pan to medium-high (400°F). Grill chicken for 4-5 minutes per side until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing into bite-sized pieces.
  4. In a large mixing bowl, whisk the remaining 4 tablespoons of olive oil, lemon juice, and Dijon mustard until emulsified.
  5. Add the cooled orzo, cucumber, tomatoes, red onion, olives, and feta to the bowl with the dressing. Toss gently to coat.
  6. Fold in the sliced grilled chicken, fresh parsley, and mint. Serve immediately or chill for later.