Ingredients

Chicken Marinade

• 2 kg (4.4 lb) boneless skinless chicken breasts
• 4 Tbsp (60 ml) olive oil
• Juice of 3 lemons
• Zest of 1 lemon
• 2 Tbsp (6 g) dried oregano
• 8 garlic cloves, minced
• 1½ tsp (9 g) salt
• 1 tsp (2 g) black pepper

Orzo

• 1.2 kg (6 cups) orzo, dry
• Boiling salted water, for cooking
• 2 Tbsp (30 ml) olive oil
• Juice of 2 lemons

Toppings

• 400 g (14 oz) roasted red peppers (jarred), drained and sliced
• 200 g (1⅓ cups) Kalamata olives, halved
• 200 g (7 oz) feta cheese, crumbled
• Fresh flat-leaf parsley, chopped, to garnish

Instructions

1. Combine olive oil, lemon juice, lemon zest, oregano, garlic, salt, and pepper in a large bowl or zip-lock bag. Add chicken breasts, coat well, and marinate at least 30 min at room temperature or up to overnight in the fridge.
2. Preheat oven to 220 °C / 425 °F. Place marinated chicken on a parchment-lined baking sheet and bake 20–24 min until internal temperature reaches 74 °C / 165 °F. Rest 5 min before slicing.
3. Cook orzo in a large pot of well-salted boiling water 7–8 min until al dente. Drain, return to pot, and immediately toss with olive oil and lemon juice to prevent sticking.
4. Slice chicken against the grain into strips or bite-sized pieces.
5. Portion orzo into 10 containers (~120 g cooked each). Top with chicken (~200 g), roasted red peppers (~40 g), and olives (~20 g). Finish with crumbled feta (~20 g) and a sprinkle of parsley. Refrigerate up to 5 days.

Macros

Whole Dish

Per Serving

620 kcal, 61 g protein, 16 g fat, 61 g carbs, 420 g volume