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Hot Greek Salad Recipe

Recipe by: Catfish

"I always find hot meals more satisfying, so I created this warm version of a Greek salad."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook25 m
  • Ready In40 m
  • 1Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Drain and keep warm.
  • 2Heat olive oil in a large skillet over medium heat; cook and stir chicken, garlic, and Greek seasoning until chicken is no longer pink in the center and juices run clear, about 10 minutes. Add spinach, cucumber, tomato, olives, and vinaigrette; lower heat and simmer until spinach begins to wilt, 5 to 10 minutes. Serve over orzo; top with feta cheese.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 4 servings
  • 502 cals
  • 1 cup orzo pasta
  • 1 1/2 tablespoons olive oil
  • 2 skinless, boneless chicken breast halves, cubed
  • 4 cloves garlic, crushed
  • 1 tablespoon Greek seasoning, or to taste
  • 2 cups fresh spinach
  • 1 cucumber, cubed
  • 1 tomato, cubed
  • 1 (15 ounce) can large black olives, drained
  • 2 tablespoons sun-dried tomato vinaigrette
  • 1/4 cup crumbled feta cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    502
    25%
  • Fat:
    22.4
    35%
  • Carbs:
    53.2
    17%
  • Protein:
    23.5
    47%
  • Cholesterol:
    46
    15%

Based on a 2,000 calorie diet

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