- 1/2 C orzo pasta, cooked
- 2 chicken breasts, pounded thin and seasoned with salt & pepper
- olive oil
- 1 small zucchini, diced
- 1 small avocado, diced
- 1-2 tomatoes, sliced
- 4-8 slices mozzarella cheese
- 2 handfuls of baby spinach
- balsamic glaze
- salt & pepper
Cook the orzo al dente. Drain and toss with 1 t olive oil. Place in a serving pasta plate/bowl. Layer with spinach.
Saute the zucchini a few minutes in a teaspoon of olive oil until tender. Add to the spinach and orzo.
Layer on the tomatoes, mozzarella, and avocado. Salt & pepper and stripe with balsamic glaze.
Saute the chicken in olive oil until done. Layer chicken on top of the salad, add more balsamic glaze if you wish, and allow to sit for a few minutes to soften the mozzarella. Serve warm.