Lemony Chicken Chickpea Orzo

Ingredients:

- 4 thinly sliced chicken breasts

- 1 pound orzo chickpea pasta (I use Banza Plain Chickpea “rice” sold at Whole Foods)
- 3 tablespoons extra-virgin olive oil, plus 1/4 cup
- 2 cups - 3 cups fresh arugula
- 3/4 cup feta cheese
- 1/2 cup dried Gogi Berries (can pre-soak in lemon juice/olive oil mixture)* see note
- 12 fresh basil leaves, torn
- 1/4 cup toasted pine nuts (or dry roasted sliced almonds)
- 3 tablespoons lemon juice
- 1 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper

Directions

1) Use avocado oil or ghee to pan sear chicken breasts. Slice into bite size pieces. Let cool some.

2) Prepare orzo according to directions.
3) Spread orzo out on cookie sheet and drizzle with 3 T of olive oil. Toss, allow to cool.
-Toast pine nuts.
4) Combine lemon, salt, pepper, and olive oil. (soak goji berries in this mixture while doing other steps.
5) Put orzo, arugula, feta, goji berries, basil, and toasted pine nuts in bowl. Mix. Stir in oil mixture.

*Banza chickpea orzo/rice is not organic. But as a treat, it’s something I flex on because of the fiber and lower carbohydrate content.

*When buying Goji berries try to find ones that are chewy like raisins and not super dried out like saw dust. I like the texture even better the next day as it has sat in the salad. I try to mix up the olive oil mixture and let the Goji berries sit in the mixture for a bit to soften.

*Sometimes I use a good Italian sausage in place of the chicken. Can be eating cold, warm, or any way you like it!