4.5
(48)
Your folders
Your folders

Export 14 ingredients for grocery delivery
Step 1
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator.
Step 2
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.
Your folders

327 viewstasteofhome.com
5.0
(1)
15 minutes
Your folders

359 viewsacouplecooks.com
10 minutes
Your folders

726 viewsiowagirleats.com
4.5
(11)
Your folders

650 viewsfoodnetwork.com
4.9
(32)
10 minutes
Your folders
100 viewsfoodiecrush.com
Your folders

229 viewsmydarlingvegan.com
5.0
(1)
20 minutes
Your folders
66 viewsmydarlingvegan.com
Your folders

713 viewsjessicagavin.com
4.4
(10)
10 minutes
Your folders

272 viewsthecomfortofcooking.com
5.0
(1)
Your folders

314 viewssimple-veganista.com
5.0
(2)
20 minutes
Your folders
63 viewsfoodiecrush.com
4.1
(168)
Your folders

260 viewsallrecipes.com
4.8
(8)
15 minutes
Your folders

292 viewsculinaryhill.com
5.0
(2)
40 minutes
Your folders

270 viewsthemediterraneandish.com
4.8
(55)
10 minutes
Your folders
186 viewsthepioneerwoman.com
5.0
(2)
Your folders

147 viewselavegan.com
5.0
(4)
6 minutes
Your folders
80 viewsfoodnetwork.com
5.0
(6)
20 minutes
Your folders

232 viewseatingwell.com
4.2
(6)
Your folders

368 viewsrockrecipes.com
10 minutes