This recipe sounds more complicated than it is, and looks almost as good as it tastes. This dish was intended to be served cold, and it tastes as fine that way (I know thanks to a little late-night snacking). Served hot, however, mint squash chicken orzo transforms into a filling main course instead of a late summer side salad. Depending on your preferences, you can modify the levels of mint and garlic; fortunately, those two flavors complement each other nicely in this dish.
1-1/2 cups orzo pasta
2 tablespoons olive oil
2 tablespoons garlic marinade (for extra flavor, toss in some crushed garlic as well)
3 medium yellow squash, diced
2 chicken breasts, diced
6 ounces crumbled feta (low-fat or fat-free feta is an easy way to cut the calories without sacrificing flavor in this dish)
3/4 cup fresh chopped mint leaves
Salt and pepper to flavor
Cook the orzo as the label directs. Meanwhile, heat the olive oil and garlic marinade in a skillet medium-high. Fry the diced chicken until cooked thoroughly. Add in the diced squash, season with salt and pepper, and cook until limp.
In a large bowl, stir together the orzo and cooked chicken and squash. Add in the feta, mint and any additional salt and pepper you wish for taste. I stress large bowl; this recipe, which yields around eight servings, will be larger than you think. As pictured above, Brussels sprouts make an excellent vegetable side.