Greek Lemon Chicken Orzo Salad with Charred Corn & Tomatoes

Serves 5 · 20 min prep · 25 min cook

Ingredients

• 1.25 lb boneless skinless chicken breasts
• 8 oz orzo pasta
• 2 cups fresh sweet corn kernels
• 1.5 lb diced heirloom tomatoes
• 1 medium English cucumber
• 1/2 cup pitted and halved Kalamata olives
• 3/4 cup crumbled feta cheese
• 2 tbsp chopped fresh oregano
• 2 lemons lemon zest and juice
• 1/3 cup extra-virgin olive oil
• 2 minced garlic cloves
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp dried oregano

Instructions

1. 1Bring a large pot of salted water to a boil. Cook the orzo until just al dente, about 8 to 9 minutes, then drain, rinse briefly under cool water, and toss with a drizzle of olive oil so it does not clump.
2. 2Pat the chicken dry and season both sides with salt, pepper, and dried oregano. Heat olive oil in a large skillet over medium-high until shimmering.
3. 3Add the chicken and cook 5 to 6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board, rest 5 minutes, then slice or cube into bite-size pieces.
4. 4In the same skillet over medium-high, add the corn kernels and cook 4 to 5 minutes, stirring once or twice, until charred in places and fragrant. Set aside to cool slightly.
5. 5Dice the cucumber into small cubes and the heirloom tomatoes into chunky pieces; place both in a very large mixing bowl along with the cooled orzo, charred corn, olives, and fresh oregano.
6. 6Whisk together the remaining olive oil, lemon zest, lemon juice, minced garlic, and salt and pepper to make a bright dressing. Pour over the salad ingredients.
7. 7Add the warm chicken pieces and most of the feta. Toss gently until everything is coated and the feta softens slightly into the dressing. Taste and adjust seasoning.
8. 8Chill at least 20 minutes for the flavors to bloom, or serve at cool room temperature. Portion into five containers for weekday lunches; the salad keeps well 3 to 4 days and tastes even better the next day.