Mediterranean layered jars with orzo, chicken, fresh vegetables, olives, and feta for convenient meals.
# 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
# Cooking Steps:
01 - Cook orzo according to package directions until al dente. Drain well, rinse under cold water to stop cooking and prevent sticking, then spread on a baking sheet to cool completely.
02 - Whisk together olive oil, red wine vinegar, oregano, minced garlic, Dijon mustard, salt, and black pepper in a small bowl until emulsified and smooth.
03 - Set out four 16-ounce mason jars with lids cleaned and ready for assembly.
04 - Divide dressing evenly among the four jars, pouring it in first. Layer red onion, bell pepper, and cucumber directly over the dressing. Add cherry tomatoes, followed by cooled orzo pasta. Top with diced chicken, Kalamata olives, and crumbled feta cheese. Finish with fresh parsley on top.
05 - Seal jars tightly and refrigerate for up to 4 days. When ready to eat, shake vigorously to coat all ingredients with dressing, or empty into a bowl and toss to combine.
