Greek Chicken Pasta with Bakery Rolls
1 lb chicken breasts, thawed, pounded
(Greek seasonings)
8 oz orzo pasta, cooked, drained
Juice of 1 lemon
(1 T olive oil, 1 T Dijon mustard, 4 t honey)
1 cucumber, peeled, chopped
1 small can sliced black olives
2 Roma tomatoes, chopped
½ c chopped red onion
1/3 c LF crumbled feta cheese
Bakery rolls
Season each breast with Greek seasonings.
Sauté in a non-stick skillet with cooking spray.
Cook 4-5 min on each side until cooked through.
Slice thin.
In bowl, combine lemon, olive oil, mustard, &
honey. Finely grate outside of the lemon for a
few sprinkles of lemon zest and add to dressing.
Toss together chicken, pasta, vegetables and
cheese. Toss with lemon dressing.
Serve with rolls, fresh or heated.
