Easy Weeknight Mediterranean Salad and Chicken Shawarma

Easy mediterranean salad i threw together with trader joes chicken shawarma and pita bread

By Michael Coffin

Ingredients

• 1 can of Black Olives
• 1 can or Chickpeas
• 1 cup dry orzo
• 1 red bell pepper
• 1 tsp dry dill
• 1/2 red onion
• 1-2 tsp lemon juice
• 2 tsp dry oregano
• 3-4 tbsp of balsamic vinaigrette
• 3-4 tbsp of olive oil
• 5–6 seedless cucumbers (small)
• 8oz of feta
• black pepper
• chicken boullion
• Pint of Cherry Tomatos
• Pita Bread
• salt
• Sprig of Basil
• Trader Joes Chicken Shawarma Chicken Thighs

Instructions

1. Bring to boil 1.25 cups of water with a splash of olive oil and pinch of salt. Once boiling mix 1 tsp of chicken bouillon and 1 cup of orzo. reduce to simmer and cover for 12 minutes or until el dente. drain. and spread of a heat proof dish and refrigerate for 1 hour to cool down.
2. Heat nonstick pan with 2 tsp of olive oil on medium heat. just before smoking sear chicken. press down to get best browning. cook roughly 6-9 minutes on first side or until GB&D and flip until internal temp is roughly 160 (let heat carry over temp bring up to 165)
3. Drain and Halve olives. Dice 1/2 onion. Rinse and Quarter tomatoes. Bundle up basil leafs and chop into fine strips. Drain and dry chick peas. Chop and crumble feta cheese. Add cooled Orzo and vegetables and cheese into large bowl
4. Whisk balsamic, olive oil, lemon juice, oregano, and salt and pepper to taste.
5. Mix vinaigrette into salad.
6. Slice chicken and serve on pita bread with tzatziki or a toom garlic spread. plate with serving or salad