1 pound boneless skinless chicken breasts
1 tablespoon extra virgin olive oil
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1 cup dry orzo pasta
1/4 cup balsamic vinaigrette dressing, made with olive oil
2 big handfuls baby spinach
1 small yellow bell pepper, diced
2 roma or vine ripe tomatoes, diced
Extra dressing on the side
1/2 teaspoon kosher salt (optional, if your dressing is low/no sodium)
Preheat oven to 400°F and line a baking sheet with foil
Place chicken on foil, drizzle with olive oil and sprinkle with salt and Italian seasoning – roast for 35-40 minutes or until a thermometer inserted into the thickest part measures 165°F.
Cook orzo according to package directions and drain. Immediately transfer to a large bowl and mix with spinach and vinaigrette – the hot pasta will absorb the vinaigrette and wilt the spinach.
Add the diced bell peppers and tomatoes and stir.
When the chicken is done roasting, cut into bite sized pieces or shred and add to orzo. Taste – if it needs more salt, add in 1/4 teaspoon at a time.
Serve warm or at room temperature with extra dressing on the side.