Ingredients
2 lbs boneless, skinless chicken breast
1 tsp granulated garlic powder
2 cups English hot-house cucumber, chopped into ¼-inch cubes
2 cups cherry tomatoes, halved
¾ cup canned chickpeas, drained and rinsed
½ cup kalamata olives, pitted and halved
1 cup fresh basil leaves, chopped
4 oz organic sheep’s milk feta (or nut-based feta), crumbled
1 tbsp RxSugar Liquid Allulose
Directions
1Preheat the grill to medium-high heat and scrub the grill grates with a grill brush to clean.
2Cook the orzo according to the directions on the package. Rinse with cold water and drain.
3Season the chicken breasts with salt and garlic powder. Rub olive oil on both sides.
4Turn the heat down to medium on the grill. Scrub the grill once again.
5Place chicken on the grill and cook for 10 minutes on each side. Use a meat thermometer to ensure the internal temperature reaches at least 165°F. Once cooked through, transfer the chicken to a plate and let it rest for at least 10 minutes before slicing it into bite-sized chunks.
6Whisk all the dressing ingredients together in a small bowl.
7Place orzo, chopped chicken, dressing, and the remaining ingredients in a large mixing bowl. Toss everything together well.
8Serve 1 ½ cups per serving.
9Keep salad in an airtight container for up to 3 days.
