Layered Mediterranean jars with orzo, chicken, vegetables, olives, and feta for easy portable lunches.
# What You 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
# Directions:
01 - Boil orzo according to package directions until al dente. Drain thoroughly, rinse under cold water to stop cooking and prevent sticking, then cool completely before assembling.
02 - Whisk together olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, sea salt, and black pepper in a small bowl until fully emulsified.
03 - Divide the dressing evenly among four 16-ounce mason jars. Layer red onion, bell pepper, and cucumber directly atop the dressing. Add cherry tomatoes, followed by cooled orzo pasta. Layer diced chicken, then Kalamata olives and crumbled feta. Garnish with fresh parsley.
04 - Seal jars tightly and refrigerate for up to 4 days. Before serving, shake vigorously to coat all ingredients with dressing or empty into a bowl and toss thoroughly.
