Griddled Chicken with Mediterranean Orzo Salad Recipe

Serves 4

8 Points® Per Serving

Ingredients

200g orzo pasta
4 x 165 g skinless chicken breast fillets
75 g sundried tomatoes in oil, drained (reserve 1½ tbsp of the oil)
50g feta cheese
2 figs
1 lemon zest and juice, plus wedges to serve
½ cucumber, finely diced
16 pitted black olives in brine, drained and sliced
4 spring onions, trimmed and finely sliced
½ apple

Method

Step 1: Bring a large pan of water to a boil. Reduce the heat to a simmer and cook the orzo for 8–10 minutes, or until tender. Drain and rinse under cold running water, then drain well.
Step 2: Meanwhile, put the chicken between two pieces of plastic film and bash with a rolling pin to flatten the chicken to a thickness approx. 1 cm. Season then add into a plastic food bag, along with 1 tbsp of the sundried tomato oil and the lemon zest. Massage into the chicken, then seal and set aside for 5 minutes.
Step 3: Grill the chicken for 5 minutes on each side. Transfer to a plate and cover with kitchen foil, then let it rest for 5 minutes before cutting into thick slices.
Step 4: In a bowl, combine the orzo, cucumber, olives, spring onions, feta cheese, figs and apple. In a small bowl, whisk together the remaining ½ tbsp of sun-dried tomato oil and the lemon juice, then season to taste and toss with the salad.

Serve the salad and chicken with the lemon wedges on the side.