Layered Mediterranean orzo with juicy chicken, crisp vegetables, briny olives, and creamy feta—ideal for meal prep.
# Ingredient List:
→ Pasta & Protein
01 - 1 cup dry orzo pasta
02 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup red bell pepper, diced
06 - 1/2 cup red onion, thinly sliced
07 - 1/4 cup fresh parsley, chopped
→ Add-Ins
08 - 1/2 cup Kalamata olives, pitted and sliced
09 - 3/4 cup feta cheese, crumbled
→ Dressing
10 - 1/4 cup extra-virgin olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 teaspoon dried oregano
13 - 1 garlic clove, minced
14 - 1/2 teaspoon Dijon mustard
15 - 1/4 teaspoon sea salt
16 - 1/4 teaspoon freshly ground black pepper
# How to Make:
01 - Bring water to boil in a medium saucepan and cook orzo according to package directions. Drain thoroughly, rinse under cold running water until completely cooled, and set aside.
02 - Whisk together olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, sea salt, and black pepper in a small bowl until fully combined.
03 - Prepare four 16-ounce mason jars or glass containers with secure lids, ensuring they are clean and dry.
04 - Distribute dressing evenly among jars as the base layer. Add red onion, bell pepper, and cucumber directly over dressing. Layer cherry tomatoes next, followed by cooled orzo pasta spread evenly. Top with chicken, then olives, feta cheese, and finish with fresh parsley on top.
05 - Secure jar lids tightly and refrigerate for up to 4 days for optimal flavor development and freshness.
06 - Shake jar vigorously to distribute dressing throughout or pour contents into a serving bowl and toss gently to combine before eating.
