Vibrant layered jars featuring orzo, chicken, fresh vegetables, olives, and creamy feta with zesty Greek dressing.
# What you'll need:
→ Pasta & Protein
01 - 1 cup dry orzo pasta (180 g)
02 - 2 cups cooked chicken breast, diced or shredded (250 g)
→ Vegetables
03 - 1 cup cherry tomatoes, halved (120 g)
04 - 1 cup cucumber, diced (100 g)
05 - 1/2 cup red bell pepper, diced (60 g)
06 - 1/2 cup red onion, thinly sliced (50 g)
07 - 1/4 cup fresh parsley, chopped (10 g)
→ Add-Ins
08 - 1/2 cup Kalamata olives, pitted and sliced (75 g)
09 - 3/4 cup feta cheese, crumbled (100 g)
→ Dressing
10 - 1/4 cup extra-virgin olive oil (60 ml)
11 - 2 tbsp red wine vinegar (30 ml)
12 - 1 tsp dried oregano
13 - 1 garlic clove, minced
14 - 1/2 tsp Dijon mustard
15 - 1/4 tsp sea salt
16 - 1/4 tsp freshly ground black pepper
# How to make it:
01 - Prepare orzo according to package directions. Drain thoroughly, rinse under cold water to stop cooking process, and allow to cool completely before assembling.
02 - Whisk together extra-virgin olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, sea salt, and black pepper in small bowl until emulsified.
03 - Set out four 16 oz mason jars or similar airtight containers with lids.
04 - Divide dressing evenly among jars as bottom layer. Add red onion, bell pepper, and cucumber on top of dressing. Layer cherry tomatoes next, followed by cooked orzo. Top with chicken, olives, feta cheese, and finish with fresh parsley.
05 - Seal jars tightly and refrigerate for up to 4 days.
06 - Shake jar vigorously to distribute dressing evenly, or pour contents into bowl and toss to combine before eating.
