Chicken with Spinach & Tomato Orzo Salad

Ingredients

• 2 skinless, boneless chicken breasts (8 ounces each), halved
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon lemon zest
• 0.5 teaspoon salt, divided
• 0.5 teaspoon ground pepper, divided
• 0.75 cup whole-wheat orzo
• 2 cups thinly sliced baby spinach
• 1 cup chopped cucumber
• 1 cup chopped tomato
• 0.25 cup chopped red onion
• 0.25 cup crumbled feta cheese
• 2 tablespoons chopped Kalamata olives
• 2 tablespoons lemon juice
• 1 clove garlic, grated
• 2 teaspoons chopped fresh oregano

Instructions

1. Preheat oven to 425 degrees F.
2. Brush chicken with 1 tablespoon oil and sprinkle with lemon zest and 1/4 teaspoon each salt and pepper. Place in a baking dish. Bake until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 25 to 30 minutes.
3. Meanwhile, bring a quart of water to a boil in a medium saucepan over high heat. Add orzo and cook for 8 minutes. Add spinach and cook for 1 minute more. Drain and rinse with cold water. Drain well and transfer to a large bowl. Add cucumber, tomato, onion, feta and olives. Stir to combine.
4. Whisk the remaining 2 tablespoons oil, lemon juice, garlic, oregano and the remaining 1/4 teaspoon each salt and pepper in a small bowl. Stir all but 1 tablespoon of the dressing into the orzo mixture. Drizzle the remaining dressing over the chicken and serve with the salad.