Recipe – Greek orzo and chicken salad

Good nutrition involves eating a wide variety of heathy foods from all of the six main food groups: grains, lean protein, vegetables and legumes, dairy products and alternatives, fruit and healthy fats. This Mediterranean recipe will set you on the right path to getting good mix of the nutrients your body needs and best of all it tastes devine!

Serves 1 | prep time 15 minutes | cooking time 20 minutes


80g orzo
100g chicken breast fillet
1/4 garlic clove, crushed
1/2 teaspoon dried oregano
Finely grated zest and juice of 1/2 lemon
1 1/2 teaspoons olive oil
1/2 medium courgette, thinly sliced into ribbons
1 small handful baby spinach leaves
3 cherry tomatoes
1/4 small red onion, chopped
4 kalamata olives, pitted and halved


1 1/2 teaspoons olive oil
Finely grated zest and juice of half a lemon
1/4 teaspoon Dijon mustard
Salt and pepper to taste


  1. Fill a large saucepan with water, add a pinch of salt and bring to the boil. Add the orzo and cook until al dente (see packet for cooking time). Drain and refresh under cool running water. To save time the orzo can be cooked the day before and stored in an airtight container in the refrigerator.
  2. Meanwhile, slice the chicken in half horizontally to make two thin fillets and place in a medium bowl. Add the garlic, oregano, lemon zest, juice and olive oil and toss to coat.
  3. Heat a griddle pan over medium-high heat and add a small amount of olive oil. Add the courgette and cook for 1-2 minutes on each side or until tender and charred. Remove from the heat and set aside.
  4. Cook the chicken in the same pan for 2-3 minutes or until cooked through and coloured. Remove from the heat and set aside to rest. When cool enough to handle, cut the chicken into slices.
  5. To make the dressing, whisk the oil, lemon zest and juice, mustard, salt and pepper together in a small bowl. Place the orzo, courgette, spinach, tomatoes, onion and olives in a mixing bowl. Drizzle over the dressing and toss gently to combine.
  6. To serve, place the orzo in a serving bowl and top with the slices chicken.

Recipe taken from Kayla Itsines book available on Amazon: The Bikini Body Motivation and Habits Guide