Mediterranean-style layered bowl with orzo, chicken, crisp veggies, olives, and feta cheese.
# What You'll Need:
→ Pasta & Protein
01 - 1 cup dry orzo pasta
02 - 2 cups cooked chicken breast, diced or shredded (grilled or rotisserie)
→ 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
# Directions:
01 - Boil orzo pasta following package directions. Drain, rinse with cold water, and cool completely.
02 - Whisk olive oil, red wine vinegar, oregano, minced garlic, Dijon mustard, sea salt, and black pepper in a small bowl until combined.
03 - Gather four 16-ounce mason jars or similar containers for layering.
04 - Divide dressing evenly among jars. Layer red onion, red bell pepper, and cucumber over dressing. Add cherry tomatoes, then cooked orzo evenly. Top with chicken, olives, crumbled feta, and finish with chopped parsley.
05 - Seal jars tightly and refrigerate up to four days. Before serving, shake jars to mix dressing or transfer contents to a bowl and toss.
