Mediterranean-inspired jars with orzo, chicken, vegetables, olives, and feta cheese for convenient meal prep lunches.
# What You’ll Need:
→ Pasta & Protein
01 - 1 cup dry orzo pasta
02 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup red bell pepper, diced
06 - 1/2 cup red onion, thinly sliced
07 - 1/4 cup fresh parsley, chopped
→ Add-Ins
08 - 1/2 cup Kalamata olives, pitted and sliced
09 - 3/4 cup feta cheese, crumbled
→ Dressing
10 - 1/4 cup extra-virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 tsp dried oregano
13 - 1 garlic clove, minced
14 - 1/2 tsp Dijon mustard
15 - 1/4 tsp sea salt
16 - 1/4 tsp freshly ground black pepper
# How-To Steps:
01 - Cook orzo according to package directions until al dente. Drain thoroughly, rinse under cold water to stop cooking and prevent sticking, and allow to cool completely before assembling.
02 - In a small bowl, combine olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, sea salt, and black pepper. Whisk vigorously until emulsified and fully incorporated.
03 - Set out four 16-ounce mason jars or similar airtight containers with lids. Ensure all jars are clean and completely dry before layering.
04 - Divide dressing evenly among the four jars as the bottom layer. Top with red onion, bell pepper, and cucumber. Add cherry tomatoes, followed by cooled orzo pasta. Layer cooked chicken, then Kalamata olives, crumbled feta cheese, and finish with fresh parsley on top.
05 - Seal jars tightly and refrigerate for up to 4 days. When ready to eat, shake vigorously to distribute dressing or empty contents into a bowl and toss thoroughly to combine.
