Pesto Chicken & Orzo Salad

Serves: 4

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Ingredients

• 1lb boneless, skinless chicken breast

• 2 teaspoons garlic and herb seasoning

• 1/2 teaspoon salt

• 3/4 cup Banza rice made from chickpeas

• 3oz mozzarella cheese

• 3/4 cup cherry tomatoes

• 2 tablespoons pesto, I used Gotham Greens vegan pesto

 

Instructions

1. Cut the chicken into small 1/2" cubes and season with the garlic and herb seasoning and salt.

2. Heat a skillet over medium heat, and cook the chicken in batches for 2-3 minutes on each side. Once the chicken reaches an internal temperature of 175 degrees, remove it from the pan and set it aside.

3. ​While the chicken is cooking, bring a pot of water to a boil. Once its boiling, add in the Banza rice and cook for 4-5 minutes.

4. Drain the Banza rice and let it cool in the fridge while you prep the rest of your ingredients.

5. Cut the mozzarella into small cubes. Try to make them a similar size to the chicken.

6. Cut the cherry tomatoes into quarters. 

7. In a bowl, mix together the chicken, Banza rice, mozzarella cheese, and tomatoes.

8. Add in the pesto and give it one final mix until everything is coated with the pesto. Serve cold.
    

Nutritional Information: (Per Serving)

Serving Size: 1 1/4 cups

Calories: 329 calories

Total Fat: 11.9 g

Cholesterol: 79 mg

Sodium: 789.1 mg

Total Carbs: 25.6 g

Fiber: 4 g

Sugar: 0.5 g

Added Sugars: 0 g

Protein: 32.4 g

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Key words: pesto, orzo salad, chicken pesto, salad recipe