Mediterranean Chicken and Orzo Salad In Red Pepper Cups

Mediterranean Chicken and Orzo Salad In Red Pepper Cups

20
geranium 96

"This yummy recipe won my mom a blue ribbon at the Wisconsin State Fair. It is very beautiful and flavorful!"

Ingredients

1 h 1 m {{adjustedServings}} servings 462 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 52.3g
  • 17%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 580 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.
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Reviews

20
  1. 32 Ratings

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I was very much looking forward to trying this recipe for me but to my surprise, my hubby instantly fell in love with this and he doesn't even like bell peppers of any color. First bite in and h...

Made this for the Recipe Swap, flower girl, and it was great. :) I used kalamata olives and my own cherry tomatoes, quartered, cus that's what I had, and a grilled chicken breast left over from ...

This was a very delicious recipe! I made it exactly as written. I would suggest that for the amount of dressing, I would use a scant cup of orzo or even a little less because it did need a lit...