Ingredients
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8 oz Mantova Classica Orzo
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4 tbsp Mantova Extra Virgin Olive Oil, divided
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1 (5 oz) bag baby spinach
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1 lb chicken breast tenders
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1 medium kirby cucumber
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1/4 cup loosely packed fresh dill
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2 green onions
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3 tbsp white wine vinegar
Steps
1
Cook the orzo according to package directions. Brush grill pan with 1 tbsp olive oil and heat on medium-high. Place the spinach in a colander in the sink.
2
While orzo cooks, season the chicken with salt and pepper. Grill 3–4 min. per side, until fully cooked.
3
Drain cooked orzo over spinach to wilt. Rinse with cold water until cool and drain again.
4
Peel and chop the cucumber. Chop the dill and green onions. To a large bowl, add the cucumber, dill, vinegar, green onions, and remaining 3 tbsp olive oil, along with orzo and spinach. Toss to combine. Season with salt and pepper to taste. Serve chicken tenders over orzo salad.
