Orzo and Chicken Mediterranean Salad in Red Pepper Cups

1. 1

   Fill a large pot with lightly salted water and bring it to a rolling boil over high heat. When the water is boiling, stir in the orzo and return it to a boil. Cook the pasta uncovered, stirring occasionally, until it is cooked through but still slightly firm, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and chill in the refrigerator.

2. 2

   In a small bowl, whisk the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper together.

3. 3

   In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined.

4. 4

   Pour the dressing over the orzo mixture, gently mix to coat all the ingredients with the dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.

• Calories 406.7 kcal High
• Protein 10.83 g Good Source
• Carbs 53.93 g Moderate
• Total Fat 18.59 g High
• Saturated Fat 3.64 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 10.05 mg Low Source
• Sodium 368.42 mg Moderate
• Fiber 5.38 g Moderate
• Sugar 3.73 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 105.34 mg Low Source
• Iron 3.8 mg Good Source
• Potassium 365.53 mg Low Source
• Vitamin A 61.81 mcg_rae Low Source
• Vitamin C 79.0 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Mustard
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅