Description

A vibrant Tropical Mango Chicken Orzo with Lime Vinaigrette featuring juicy seasoned chicken, tender orzo, sweet mango, crisp vegetables, creamy feta, and a refreshing homemade lime dressing. Perfect for meal prep, summer lunches, or an easy family dinner.

Ingredients

1½ lbs (680 g) boneless skinless chicken breasts, cut into bite-sized pieces

2 tbsp extra virgin olive oil

1 tsp smoked paprika

1 tsp garlic powder

½ tsp onion powder

1 tsp salt

½ tsp black pepper

12 oz (340 g) orzo pasta

1 tbsp olive oil

2 ripe mangoes, diced

1 cup diced cucumber

1 cup cherry tomatoes, halved

¼ cup finely diced red onion

¼ cup chopped fresh cilantro

¼ cup crumbled feta cheese

¼ cup toasted sliced almonds

3 tbsp extra virgin olive oil

Juice of 2 limes

1 tsp lime zest

1 tbsp honey

1 tsp Dijon mustard

1 garlic clove, minced

½ tsp salt

¼ tsp black pepper

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Instructions

1. Bring a large pot of salted water to a boil and cook the orzo according to the package directions until al dente. Drain, toss with 1 tablespoon olive oil, and let cool slightly.

2. Season the chicken with smoked paprika, garlic powder, onion powder, salt, and black pepper.

3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and cook the chicken for 6–8 minutes until golden brown and fully cooked. Set aside.

4. In a small bowl, whisk together the olive oil, lime juice, lime zest, honey, Dijon mustard, garlic, salt, and black pepper until smooth.

5. In a large serving bowl, combine the cooked orzo, diced mangoes, cucumber, cherry tomatoes, red onion, cilantro, feta cheese, and toasted almonds.

6. Add the cooked chicken, pour the lime vinaigrette over the salad, and gently toss until evenly coated. Let the salad rest for 10 minutes before serving. Garnish with extra cilantro, feta, and toasted almonds if desired.

Notes

Use ripe but firm mangoes for the best texture and sweetness.

Toast the sliced almonds for extra crunch and nutty flavor.

This salad can be made several hours ahead and tastes even better once the flavors have blended.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 mins
Cook Time: 15 mins
Category: Main Course / Salad
Method: Boiling & Skillet
Cuisine: American