Lemony Orzo Salad with Chicken and Roast Tomatoes
(adapted from Confections of a Foodie Bride)
handful cherry tomatoes
salt and pepper
1/4 onion, finely chopped
1 small clove garlic, minced
3 artichoke hearts, drained and quartered
1 small chicken breast, cooked and shredded
1 tbsp natural yoghurt
couple of squeezes lemon juice
1 tbsp basil, finely chopped
Preheat oven to 200C.
Spray the tomatoes with cooking spray, season, toss, and place into a baking dish and bake for 20 mins. Leave to cool.
Bring a large pan of water to the boil. Add the orzo and cook according to packet instructions. Drain, run under the cold tap and drain again well.
Meanwhile, heat a small amount of oil in a large frying pan over medium heat. Add the onion and cook, stirring often, until translucent. Add the garlic and cook for another min. Remove from the heat and leave to cool.
In a large bowl combine the orzo, artichoke hearts, chicken, onion and garlic. Add the yoghurt and lemon juice and mix well. Finally add in the tomatoes and basil and toss gently. Pack into a lunchbox, or serve.