Lemony Herb Chicken and Orzo Salad

Cook the orzo pasta according to package directions in a large pot of salted boiling water until al dente, typically 8-10 minutes. Drain well and set aside to cool slightly.

While the orzo cooks, pat the chicken breasts dry with paper towels. Season both sides with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until cooked through and no longer pink in the center (internal temperature reaches 165°F or 74°C).

Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes. Once slightly cooled, dice the chicken into 1/2-inch pieces.

In a large bowl, combine the cooled orzo, diced chicken, chopped fresh parsley, and chopped fresh mint.

In a small bowl, whisk together the fresh lemon juice, 2 tablespoons of extra virgin olive oil, the remaining 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper to create the dressing.

Pour the dressing over the orzo and chicken mixture. Toss gently until all ingredients are well combined and coated with the dressing.

Serve immediately or chill in the refrigerator for at least 30 minutes for flavors to meld. This salad is delicious served at room temperature or cold.