- 3/4 cup uncooked orzo pasta (or use GF pasta)
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 medium cucumber, chopped
- 1 small red onion, chopped
- 1/4 cup minced fresh parsley
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup crumbled reduced-fat feta cheese
- Cook pasta according to package directions. Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat for 6-8 minutes or until no longer pink.
- In a large bowl, combine the cucumber, onion, parsley and chicken. Drain pasta; stir into chicken mixture. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over chicken mixture; toss to coat. Serve warm or cold. Just before serving, sprinkle with cheese. Yield: 4 servings.
Nutrition Facts: 1-1/4 cups orzo mixture with 1 tablespoon cheese equals 323 calories, 7 g fat (2 g saturated fat), 65 mg cholesterol, 742 mg sodium, 33 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.