Layered Mediterranean jars with orzo, chicken, vegetables, olives, and feta for convenient meals
# What You'll 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 tbsp red wine vinegar
12 - 1 tsp dried oregano
13 - 1 garlic clove, minced
14 - 1/2 tsp Dijon mustard
15 - 1/4 tsp sea salt
16 - 1/4 tsp freshly ground black pepper
# Step-by-Step Guide:
01 - Cook the orzo pasta according to package instructions until al dente. Drain thoroughly, rinse under cold water to stop cooking, and let cool completely.
02 - In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, sea salt, and black pepper until emulsified.
03 - Get four 16 oz mason jars or similar airtight containers ready for assembly.
04 - Divide the dressing evenly among the four jars. Layer red onion, bell pepper, and cucumber directly on top of the dressing. Add cherry tomatoes, followed by cooked orzo pasta. Top with chicken, then olives, feta cheese, and finish with fresh parsley.
05 - Seal jars tightly and refrigerate for up to 4 days. When ready to eat, shake vigorously to distribute dressing or pour into a bowl and toss to combine.
