Greek Chicken and Orzo Box
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How Plus works- 535
- CALORIES
- 46g
- PROTEIN
- 51g
- CARBS
- 16g
- FAT
Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.
Ingredients
- 140g (5 oz) chicken breast
- 60g (1/3 cup) orzo, dry
- 80g (2/3 cup) cucumber, diced
- 60g (6-8) cherry tomatoes, halved
- 30g (1/4 cup) feta, crumbled
- 1 tsp (5ml) olive oil
- 1 tsp dried oregano, zest of 1/2 lemon, 1/2 tsp fine salt
- 1 tsp salt, for the pasta water
8 ingredients, each with the gram weight the macros above were computed from.
Method
- Boil the orzo in well salted water for 1 minute less than the packet time - it keeps softening in the fridge.
- Drain and rinse it under cold running water for 30 seconds, until the grains stop feeling starchy.
- Butterfly the chicken breast so it is an even thickness, then season with the oregano, lemon zest and salt.
- Heat the oil in the skillet over medium-high and sear the chicken 5 min a side, to 74C / 165F at the centre.
- Rest it 5 min on a board while you toss the drained orzo with the cucumber and tomatoes.
- Slice the chicken across into 1cm / 1/2in strips and lay them over the orzo.
- Crumble the feta over last, in visible pieces, so it does not dissolve into the pasta overnight.
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How Plus worksTip: rinsing the orzo cold is not optional for meal prep. Unrinsed pasta keeps shedding starch in the fridge and sets into one solid block by day two.
EquipmentPan for boiling, 24cm / 9in skillet
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KeepsFridge 4 days. Eat cold or at room temperature - reheating turns the cucumber to water.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.