Lemon Basil Orzo Salad

This salad screams spring time! There is just something about the combination of lemon and basil that makes it so light and refreshing. It is also a well rounded salad, which means you could have it alone for a meal and feel full and satiated. It has protein from the chicken, fat from the dressing, fibre and colour in the veggies, plus some carbs for added energy from the pasta. This recipe makes a large batch, making it perfect for meal prepping lunches or dinner. It keeps well in the fridge as well, and the longer it sits the more the flavour sets in making just that much better

Ingredients:
1 1/2 cups dry orzo pasta
1 cup diced cherry tomatoes
1 cup diced cucumbers
2 cups diced cooked chicken
1 tbsp lemon zest
1/3 cup basil chopped
Sauce:
3 tbsp extra virgin olive oil
4 tbsp lemon juice
1 tsp garlic powder
1/2 tsp sea salt
1/4 tsp ground pepper

Instructions:
1. In a large pot cook the orzo per the instructions on the package. Once cooked rinse with cool water, and strain.
2. In a small bowl whisk together the olive oil, lemon juice, garlic powder, sea salt and ground pepper. Set aside. 
3. In a large bowl put in the orzo, cherry tomatoes, cucumbers, chicken, lemon zest and basil. Pour the sauce over top of the ingredients in the large bowl, and stir until well combined. 
4. Eat and enjoy!

​*stores well in the fridge for up to 5 days.