Orzo and Roasted Veggies: The Salad Superstar!

Hello, foodies! 🍴 Ever heard of orzo? That little pasta that thinks it’s a rice grain is currently trending, and trust me, it’s climbing up my favorites list pretty darn fast! Wondering why? Buckle up, and let me take you on this delicious journey.

Ingredients:

– Orzo, 400g (if you’ve never tasted this, you’ll be sending me thank-you notes!)
– Eggplant, 1 plump and pretty one.
– Zucchini, 1, because green is glorious.
– Yellow bell pepper, 1, to bring in some sunshine.
– Red onion, a quarter (no need to shed a tear for the whole thing, right?).
– Feta, 50g (for that Greek touch).
– Black olives, about ten for that kick.
– Cherry tomatoes, about ten (for the glam factor).
– Chicken breasts, 2, juicy and tender.
– Lemon, half (for that zesty touch!).
– Paprika, a tablespoon (for the bold ones; optional otherwise).

Want to know the magic steps? Keep reading on the next page to dive into the cooking action!