Ingredients

The following ingredients have 5 Servings
  • 1 cup uncooked orzo
  • 2 large chicken breasts (cut into bite-size pieces)
  • 1-2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 (14 fluid ounce) can black beans (drained & rinsed)
  • 1 (12 fluid ounce) can corn (drained)
  • 2 tablespoons red onion (chopped)
  • 1 cup little tomatoes (grape, cherry, etc.)
  • 2 tablespoons chopped fresh cilantro
  • 1 avocado (chopped)
  • 1/2 cup Mexican shredded cheese blend (optional)
  • 1 small jalapeno pepper (sliced (optional))
  • Salt & pepper (to taste)
  • Juice of 1 lime
  • 1-2 tablespoons olive oil 

Instruction

  • Cook orzo al dente according to package directions. Once it's done cooking, drain it and rinse it under cool water. Drain thoroughly and add it to a large bowl. I like to stir in a tiny bit of olive oil to stop it from sticking together. Set aside.
  • Meanwhile, prep your chicken and add it to a skillet along with 1 tbsp of olive oil, the cumin, smoked paprika, chili powder, and garlic powder. Give it a stir to coat and cook it over medium-high heat for about 7 minutes (or until it's cooked), stirring often. You may need to add more olive oil if the pan gets too dry.
  • Meanwhile, prep the other ingredients and add them to the bowl with the orzo. 
  • Once the chicken is done cooking, add it to the salad and then add the dressing ingredients. I suggest starting with 1 tbsp olive oil and adding more if needed. Play with the dressing until you like the taste. Toss. Add extra salt & pepper if needed.