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Recipe Summary test

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan of boiling, salted water, cook the orzo until al dente; drain and rinse under cool water. Return to the pot, season with salt and pepper and toss with 1 tablespoon olive oil.

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  • Meanwhile, add 1 tablespoon balsamic vinegar to a shallow dish. Add the chicken, turning to coat, then refrigerate for 10 minutes.

  • In a large serving bowl, whisk together 3 tablespoons olive oil and the remaining 1 tablespoon balsamic vinegar; season with salt and pepper. Add the spinach, bell pepper and olives; do not toss.

  • In a medium skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Season the chicken with salt and pepper and cook until browned, about 5 minutes on each side. Let rest for 5 minutes before thinly slicing.

  • Add the orzo to the salad and toss. Top with the chicken, almonds and shaved Parmesan.

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