Layered Mediterranean orzo with chicken, vegetables, olives, and feta in portable jars. Ideal for meal prep lunches.
# What You Need:
→ Pasta & Protein
01 - 1 cup dry orzo pasta
02 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup red bell pepper, diced
06 - 1/2 cup red onion, thinly sliced
07 - 1/4 cup fresh parsley, chopped
→ Add-Ins
08 - 1/2 cup Kalamata olives, pitted and sliced
09 - 3/4 cup feta cheese, crumbled
→ Dressing
10 - 1/4 cup extra-virgin olive oil
11 - 2 tbsp red wine vinegar
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 - Cook the orzo pasta according to package instructions. Drain, rinse under cold water, and let cool completely.
02 - In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic, Dijon mustard, salt, and pepper until emulsified.
03 - Get four large 16 oz mason jars or similar containers ready for assembly.
04 - Divide dressing evenly between jars. Add red onion, bell pepper, and cucumber on top of dressing. Layer cherry tomatoes next. Add cooled orzo pasta spreading evenly. Top with chicken, olives, feta cheese, and finish with fresh parsley.
05 - Seal jars tightly and refrigerate for up to 4 days. When ready to serve, shake jar to distribute dressing or pour into bowl and toss to combine.
