This is your answer to the post-holiday slump and to all the New Years hopes for lighter eating with great taste. It’s a super simple - and fast - recipe to throw together, it’s all kinds of healthy and it has BIG flavor. I took this orzo salad to a friend of mine a few months ago who had just had twins. A group of us went up to visit, take dinner (and some extras) and help out. Those were two precious little girls I got to hold and love on. How quickly you forget how tiny they are! Or maybe it’s because my “baby” (age 2), J, is such a big boy. I don’t know why I lift weights when he’s always in my arms…
Later that week, the new mama emailed me and said they had eaten the entire batch of this orzo chicken salad in a couple of days. She said they were eating it for breakfast, lunch and dinner; couldn’t get enough! That’s new parents for you - your energy is low, your appetite is huge and you will shovel anything into your mouth with a free hand whenever you can. Now I don’t know about breakfast, but this lemony orzo salad with chicken and goat cheese makes a fabulous light dinner and the leftovers will garner you some serious lunch envy at the office. Or among your Instagram friends if you’re chowing down at home and happen to pause to snap a picture. (Come follow me and tag me if you do! I love to see your creations!) I do more plowing through this than pausing, but that’s just me. 😉
Those twin baby girls are growing up fast and I can’t wait to go back for a visit. (And I know what I’ll be bringing!) Enjoy the rest of the holiday season, and I’m wishing you a happy, healthy New Year! XO, Kathryn P.S. You might also love this lemony chicken orzo soup! If you don’t have any leftover or rotisserie chicken, you can sprinkle 2 boneless, skinless chicken breasts with salt and pepper, paprika and a little garlic powder then bake at 375 for 25-30 minutes. Let the chicken rest for 5 minutes, then slice and dice and it’s ready to go.
