Orzo and Roasted Veggies: The Salad Superstar!

Let’s Get Cooking:

1. Fire up that oven! 200°C (or 392°F for my fellow Americans) should do the trick.
2. Slice up the eggplant, zucchini, and bell pepper into cubes (casually, no stress!). Spread them on a baking sheet, drizzle with olive oil, sprinkle some thyme, garlic granules, salt, and pepper over the top. Pop it into the oven for 30 minutes.
3. Meanwhile, let’s tackle the orzo. Cook it as per package instructions and set aside. Oh, and those chicken breasts? Slice ’em and sizzle them in a pan with some oil, salt, and our star ingredient, paprika.
4. For added flavor, slice those cherry tomatoes, olives, red onion, and crumble up that feta!
5. In a big mixing bowl (yes, the one hogging all the space in your cabinet), lovingly combine all these ingredients. Drizzle in some olive oil, squeeze in the lemon juice, and season with a pinch of salt.

Ready for the finishing touch? Head over to the next page!