Greek Chicken and Orzo Pasta Salad

Steps

1. BBQ grill to medium. Bring a medium pot of salted water to the boil.
2. In a medium bowl, combine all Greek chicken ingredients and set aside to marinate at room temperature for 10 minutes while you prepare the rest of the meal.
3. Cook pasta in pot of boiling water for 8–10 minutes or until al dente (just cooked).
4. Finely dice red onion; trim ends from green beans and very finely slice; cut cherry tomatoes in half; roughly dice cucumber.
5. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium heat. Remove chicken from marinade and cook for 3–4 minutes each side (depending on thickness), until cooked through. Reduce heat if chicken starts to burn. Alternatively cook on BBQ grill. Wrap in foil and set aside to rest for 2–3 minutes, before slicing thickly. Return pan to heat and fry onion for 1–2 minutes until tender.
6. Drain pasta, return to pot with a drizzle of olive oil. Gently toss through green beans (residual heat of pasta will cook beans slightly), red onion, tomatoes, cucumber, feta and mint. Season to taste with salt and freshly ground black pepper.
7. Spoon some orzo pasta salad onto each plate and top with Greek chicken.