Quick Greek orzo salad

Ingredients  boneless skinless chicken breast (poached in chicken stock)  3 tbls of diced roasted red pepper (I used B&G variety)  0.5 cup of medium pitted black olives  medium crown of broccoli, cut into bite sized pieces and cooked  3 healthy tbls of crumbled feta  tsp of balsamic vinegar  cup of orso pasta  packet of Goya chicken seasoning  powdered garlic  ground pepper    Plant of Attack  Add 5-6 cups of water into your saucepan and then add the chicken bouillon. Turn on over medium heat and when at a rolling boil add the uncooked orzo. Cook until al dente.  While the pasta cooks shred or cut the chicken into medium bite sized pieces. Slice the olives into three coins per olive, and combine the roasted red pepper, olives, cooked broccoli, and chicken into your medium mixing bowl.  Drain the cooked seasoned orzo and then add it, still hot, to the other ingredients. Then add the crumbled feta and the balsamic vinegar. Mix throughly, season with garlic and ground pepper, and enjoy hot or cold.

Ingredients

boneless skinless chicken breast (poached in chicken stock)

3 tbls of diced roasted red pepper (I used B&G variety)

0.5 cup of medium pitted black olives

medium crown of broccoli, cut into bite sized pieces and cooked

3 healthy tbls of crumbled feta

tsp of balsamic vinegar

cup of orso pasta

packet of Goya chicken seasoning

powdered garlic

ground pepper

Plant of Attack

Add 5-6 cups of water into your saucepan and then add the chicken bouillon. Turn on over medium heat and when at a rolling boil add the uncooked orzo. Cook until al dente.

While the pasta cooks shred or cut the chicken into medium bite sized pieces. Slice the olives into three coins per olive, and combine the roasted red pepper, olives, cooked broccoli, and chicken into your medium mixing bowl.

Drain the cooked seasoned orzo and then add it, still hot, to the other ingredients. Then add the crumbled feta and the balsamic vinegar. Mix throughly, season with garlic and ground pepper, and enjoy hot or cold.