Wednesday, April 6, 2011

Iron Chef Pembroke Pines: April 2011 - Lemon-Orzo Salad with Veggies and Chicken

This is another recipe that I have no pictures for...because at the last minute, Jeneice's poor baby got sick and she couldn't come. I'm including it anyway...just so I can make it someday.

And Hey!! Bonus!! It's a Weight Watchers no guilt!!

Lemon-Orzo Salad with Veggies and Chicken 

  • 3/4 C uncooked orzo pasta 
  • 1/4 tsp grated lemon rind 
  • 3 Tbs fresh lemon juice 
  • 1 Tbs extra virgin olive oil 
  • 1/2 tsp kosher salt 
  • 1/2 tsp minced garlic 
  • 1/4 tsp honey 
  • 1/8 tsp black pepper 
  • 1 C cooked shredded or diced boneless, skinless chicken 
  • 1/2 C diced cucumber 
  • 1/2 C diced red bell pepper 
  • 1/3 C sliced green onions 
  • 1 Tbs chopped fresh dill, or 1 tsp dried dill 
  • 1/2 C crumbled feta cheese 


Cook orzo according to package directions. Drain and rinse with cold water until pasta feels cool to the touch. Drain and place in a large salad bowl. While orzo cooks, combine lemon rind, lemon juice, olive oil, salt, garlic, honey, and black pepper. Whisk to combine. Add chicken, cucumber, bell pepper, green onions, and dill to pasta. Drizzle with dressing and toss to combine. Divide onto 4 plates and sprinkle with feta.

Nutrition Facts per Serving (1 1/4 C)
Calories: 275 Fat: 9.7g Protein 18.2 g Weight Watchers Points: 6

courtesy Jeneice Fernandez

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