Servings 12 (1/2 cup) servings |
Ingredients
- 2 cups orzo pasta
- 2 cups diced rotisserie, skinless white chicken
- 1 cup frozen peas thawed, or shelled edamame
- 1/2 cup chopped green onions
- 1/2 cup crumbled reduced-fat feta cheese
- 1 cucumber peeled and chopped
- 8 ounces sun-dried tomatoes sliced, reconstituted, reserving 1/3 cup water from reconstituting tomatoes
- 2 teaspoons dried dill weed
- 1 tablespoon lemon juice
- 2 tablespoons rice vinegar
- 2 tablespoons olive oil
- 1 teaspoon garlic
Ingredients
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Instructions
- Cook orzo according to package directions. Drain.
- In large bowl, combine orzo, chicken, peas, green onions, feta, cucumber, tomatoes, and dill.
- In another bowl, whisk together reserved sun dried tomato water with remaining ingredients.
- Toss with orzo mixture. Refrigerate for at least 1 hour before serving.
Nutritional Info
Per Serving: Calories 300, Protein (g) 19, Carbohydrate (g) 42, Fat (g) 6, Calories from Fat (%) 18, Saturated Fat (g) 2, Dietary Fiber (g) 5, Cholesterol (mg) 26, Sodium (mg) 148, Diabetic Exchanges: 2 starch, 3 vegetable. 1.5 lean meat
Terrific Tidbit: To reconstitute the tomatoes, pour 1 cup boiling water over them. Let sit for 15 minutes or until soft.
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