I’m always on the lookout for dishes that I can pre-make for my work lunches. So when this recipe popped up in my inbox I thought I would give it a try.
The Recipe
1 1/4 cups uncooked orzo
3 cups grilled chicken breast, chopped
1 1/2 cups arugula
1 cup grape tomatoes, halved
1/2 cup red bell pepper, chopped
1/4 cup red onion, chopped
2 Tbsp fresh basil, chopped
1 tsp fresh oregano, chopped
2 Tbsp red wine vinegar
1 Tbsp extra virgin olive oil
1/8 tsp salt
1/8 tsp black pepper
1 1/2 oz goat cheese, crumbled
Cook pasta according to package directions, omitting salt and fat. Drain well. Combine pasta, chicken and the next six ingredients in a large bowl. Toss well
MY LATEST VIDEOS
Combine vinegar, oil, salt and black pepper in a small bowl, and combine with a whisk. Drizzle mixture over pasta. Toss well to coat. Sprinkle with cheese. Serve warm or cold.
Is it a Keeper?
So flavorful! So light! A perfect lunch! I did end up substituting baby spinach for the arugula and I used fresh mozzarella in place of the goat cheese (I’m not a big fan of goat cheese). This was such a great lunch! I’ll be making this over and over. It’s so easy to make and then package in individual containers for lunch throughout the week. However, I did keep the spinach out when I stored it. I didn’t want it to wilt. I will bring the spinach in a separate Ziploc bag and add it when I’m ready to eat it. This was so good, that I can’t wait for lunch tomorrow!
If you like this post, be sure to subscribe by clicking on the “subscribe” link on the right. You’ll be notified my new posts. Also, be sure to follow me on Facebook, http://www.facebook.com/ItsAKeeper or simply click on the link to the right!
Latest posts by Christina Hitchcock (see all)
- The Best Ground Beef Enchiladas - October 12, 2018
- The Best Red Enchilada Sauce - October 12, 2018
- How Cook Frozen Beef in the Instant Pot - October 11, 2018
Leave a Reply