Summertime Chicken and Orzo

So, did you notice my new blog layout? If you look, I also have a new domain! My very own!! Woo woo! I think that your email subscriptions, google readers and other rss feeds should still work with the old address though!

I went back to work this week. Which means that my summer of leisure and not planning meals in advance is over. For most of the summer, I made what I wanted, when I wanted. But, now that I’m working again, I like to plan at least my first three meals of the week in advance and grocery shop on the weekend.

Hence, the reason I made

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Summertime Chicken and Orzo tonight. In my part of the world (near Vancouver, BC), today, it rained, hard, all day. We are used to rain in this section of North America. But, it was cold! Alas, I had my meal planned and my chicken in the fridge, defrosting, so there was no way out.

This is a great summer meal. It was light and tasty! It tastes equally as delicious hot or cold, making it perfect for lunch the next day (I love leftovers!). My husband liked it, which proves its man-friendly! Plus, this dish was quick and easy to make.

I cooked the chicken in a frying pan on the stove, but you could easily grill it, if you would rather.

Summertime Chicken and Orzo
Adapted from Taste of Home, Aug/Sept 2010
Serves 4

3/4 cup uncooked orzo pasta
1 lb. boneless, skinless chicken breasts, cut into 1″ pieces
olive oil
salt and pepper to taste (I used seasoning salt, because I was in that sort of mood)
1 med. cucumber, chopped
1 small red onion, chopped
1/4 cup fresh parsley, minced
2 Tbsp. lemon juice
1 Tbsp. olive oil
1 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
1/4 cup crumbled feta cheese

Cook pasta according to package directions. Meanwhile, heat a bit of olive

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oil in a large skillet. Cook chicken over medium heat until no longer pink. (The recipe says about 6-8 minutes, but mine took more like 12 minutes). Set aside.

In a large bowl, combine the cucumber, onion, parsley and chicken. Drain pasta and stir into the chicken mixture. In a small bowl, combine lemon juice, olive oil, garlic, salt and pepper. Pour over chicken mixture; toss to coat. Serve either warm or cold. Just before serving, sprinkle with cheese.

Enjoy what’s left of your summer!
The Hungry Teacher

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