Name: Chicken Spinach Salad with Orzo Pasta, Artichokes, Olives & Parmesan
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (170 ml) jars artichoke hearts, marinated; 3 (142 g) pkgs baby spinach; 1.02 kg chicken breasts, boneless skinless; 1 small pkg fresh basil; 3 cloves garlic; ¾ cup Kalamata olives, pitted; 255 g orzo pasta; 85 g Parmesan cheese; 18 sun-dried tomatoes, oil-packed; 3 yellow bell peppers; balsamic vinegar; black pepper; extra virgin olive oil; salt

Chicken Spinach Salad with Orzo Pasta, Artichokes, Olives & ParmesanChicken Spinach Salad with Orzo Pasta, Artichokes, Olives & Parmesan — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ (170 ml) jars artichoke hearts, marinated

3 (142 g) pkgs baby spinach

1.02 kg chicken breasts, boneless skinless

1 small pkg fresh basil

3 cloves garlic

¾ cup Kalamata olives, pitted

255 g orzo pasta

85 g Parmesan cheese

18 sun-dried tomatoes, oil-packed

3 yellow bell peppers

balsamic vinegar

black pepper

extra virgin olive oil

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, about 8 minutes. Drain and rinse under cold water to cool, then set aside to drain further.

Meanwhile, peel and mince garlic. Place in a large bowl along with oil, vinegar, salt, and pepper. Whisk to combine the dressing.

Roughly chop sun-dried tomatoes and olives. Add both to the bowl with the dressing.

Drain and roughly chop artichokes. Add to the bowl, stir to combine, and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken and pan-fry until golden brown and cooked through, 3-4 minutes per side. Remove to a plate.

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Using a clean cutting board, trim, seed, and medium dice bell peppers. Add to the bowl with the dressing and marinated veggies.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add to the bowl.

Using a peeler, shave Parmesan into curls. Add to the bowl, along with the orzo and spinach, then toss to combine the salad.

Slice chicken into thin strips.

To serve, divide salad between plates or bowls. Top with chicken and enjoy!

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