Layered Mediterranean jars with orzo, chicken, vegetables, olives, and feta for portable lunches
# What You Need:
→ Pasta & Protein
01 - 1 cup dry orzo pasta
02 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup red bell pepper, diced
06 - 1/2 cup red onion, thinly sliced
07 - 1/4 cup fresh parsley, chopped
→ Add-Ins
08 - 1/2 cup Kalamata olives, pitted and sliced
09 - 3/4 cup feta cheese, crumbled
→ Dressing
10 - 1/4 cup extra-virgin olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 teaspoon dried oregano
13 - 1 garlic clove, minced
14 - 1/2 teaspoon Dijon mustard
15 - 1/4 teaspoon sea salt
16 - 1/4 teaspoon freshly ground black pepper
# How-To:
01 - Cook orzo according to package directions. Drain and rinse under cold water until completely cooled.
02 - Whisk together olive oil, red wine vinegar, oregano, garlic, Dijon mustard, salt, and pepper in a small bowl until emulsified.
03 - Set out four 16-ounce mason jars with lids.
04 - Divide dressing evenly among jars. Layer red onion, bell pepper, and cucumber over dressing. Add cherry tomatoes, followed by cooled orzo, chicken, olives, feta, and parsley on top.
05 - Seal jars tightly and refrigerate up to 4 days. Shake jar before eating or empty into bowl and toss to combine.
