MAKING GREEK CHICKEN SOUVLAKI ORZO PASTA SALAD IN THE KITCHEN WITH CHRISTY #forktwirlsforever

Preheat the oven to 350°F.

Season the chicken breasts with salt, pepper, and suaki seasoning (about 1 tablespoon total).

Place the seasoned chicken breasts in an air fryer toaster oven and cook for 25 to 30 minutes until the internal temperature reaches 160°F.

In a pot, bring water to a boil and add 1.5 cups of orzo pasta. Cook for about 9 minutes until al dente.

Once cooked, rinse the orzo pasta with cold water to cool it down.

In a bowl, combine 1/3 cup of olive oil, 2 tablespoons of Dijon mustard, 2 teaspoons of lemon zest, 1 tablespoon of honey, salt, pepper, and 3/4 teaspoon of garlic salt. Mix well.

Add the juice of 1 medium lemon to the dressing and mix again.

Incorporate 2 tablespoons of fresh oregano, 1/4 cup of fresh parsley, 1 cup of quartered grape tomatoes, 1 cup of quartered English cucumber, and 1/2 cup of pitted kalamata olives into the dressing.

Mix in the 5 oz of feta cheese into the dressing.

Once the chicken is cooked, cube it and add it to the salad mixture or serve it on top.

Equipment Needed

Spice Level:

Allergens