1 1/4 cup uncooked orzo
3 cup chopped, cooked chicken breast
1 1/2 cup trimmed arugula
1 cup grape tomatoes, halved
1/2 cup chopped red bell pepper
1/4 cup chopped red onion (which I omit because I hate them)
2 tbsp chopped fresh basil
1 tsp fresh oregano
2 tbsp red wine vinegar
1 tbsp extra virgin olive oil
Salt & pepper
6 tbsp crumbled goat cheese
Start off by cooking your orzo pasta. If your chicken isn't already cooked, you'll want to do that while the pasta is cooking. Next, make sure all your veggies and herbs are washed and chopped as called for in the recipe. Once everything is prepped and ready to go, combine the pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl and toss.
Combine your vinegar, salt and pepper in a bowl and whisk it together. Drizzle it over the top of your pasta mixture, toss and sprinkle with the goat cheese.
This is so delicious, simple and versatile. You could really add a lot of different veggies and herbs to this depending on what you have on hand. You may notice in the photos that I added spinach to mine instead of arugula. I know they taste completely different, but I didn't have arugula so I thought it was better than no leafy greens at all. One tip: next time, I would saute the peppers and tomatoes a little before adding them. That way they're not raw and not as crunchy. Other than that, it was great and perfect for leftovers throughout the week! Enjoy!