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As the temperatures rise and the days grow longer, nothing quite hits the spot like a refreshing, light meal. Enter the Chilled Citrus Herb Chicken & Veggie Orzo, a dish that perfectly balances vibrant flavors and wholesome ingredients. This recipe is not just a treat for the palate; it's a feast for the eyes, showcasing a medley of colorful vegetables and succulent chicken, all enveloped in a zesty dressing that invigorates each bite. Whether you're hosting a summer gathering, preparing a meal prep for the week, or simply seeking a satisfying dinner, this dish is versatile enough to cater to any occasion.

Cold Chicken & Veggie Orzo

Discover the perfect summer dish with Chilled Citrus Herb Chicken & Veggie Orzo. This light and refreshing salad combines tender orzo pasta, grilled chicken, and a colorful mix of vegetables, all tossed in a zesty citrus dressing. Ideal for warm days, potlucks, or meal prep, it’s packed with nutrients and flavor. Enjoy the harmonious blend of fresh herbs, juicy tomatoes, and crunchy cucumbers in a visually stunning salad that’s as delicious as it is nutritious. Perfect for any occasion!
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Ingredients
  

1 cup orzo pasta

2 cups cooked chicken breast, shredded

1 medium zucchini, diced

1 cup cherry tomatoes, halved

1 cup bell peppers (red and yellow), diced

1 medium cucumber, diced

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

1/4 cup feta cheese, crumbled (optional)

1/2 cup olives, pitted and halved (optional)

For the dressing:

1/4 cup olive oil

2 tablespoons lemon juice

1 tablespoon red wine vinegar

1 teaspoon honey

1 clove garlic, minced

Salt and pepper to taste

Instructions
 

Cook the Orzo: In a large pot of salted boiling water, cook the orzo according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside in a large mixing bowl.

    Prepare the Chicken: If you haven't already, shred the cooked chicken breast and add it to the bowl with the orzo.

      Chop the Veggies: Dice the zucchini, cucumber, and bell peppers, halve the cherry tomatoes, and finely chop the red onion. Add all the chopped vegetables to the orzo and chicken mixture.

        Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, honey, minced garlic, salt, and pepper until emulsified.

          Combine and Toss: Pour the dressing over the orzo, chicken, and veggies. Toss gently until everything is evenly coated.

            Finish with Herbs and Feta: Add the chopped parsley, basil, and feta cheese (if using) to the mixture and toss lightly. Ensure everything is well combined.

              Chill: Cover the bowl with plastic wrap or transfer the mixture to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld.

                Serve: Give the salad a gentle toss before serving. Enjoy it chilled, optionally garnished with extra herbs or olives.

                  Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: 4-6