Orzo Corn Blueberry Salad

The OG recipe is from my cousin, and in my quest for high-protein meals, I added a few things to make a full-on pasta salad. This is the perfect summer meal, especially with blueberry and corn season just starting up!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Combine lemon juice & zest, hot honey, extra virgin olive oil, salt, and pepper. Set aside.

Step 2

Season boneless skinless chicken breast to preference (I use Montreal steak seasoning). Grill, air fry, or bake chicken. Set aside to rest for 10 minutes. Dice chicken and set aside.

Step 3

Bring 16 oz chicken bone broth and 32 oz water to a boil. Once boiling, add orzo and cook to package instructions. Drain, toss with a drizzle of olive oil to avoid sticking, and set aside.

Step 4

Coat corn in olive oil, rubbing in salt & pepper to taste. Grill or air fry (at 450F) until the outside is roasted and a bit blackened. Let cool, and cut the corn off the cob. Set aside.

Step 5

In a large bowl, combine sliced green onions, cooked orzo, cooked chicken, blueberries, goat cheese crumbles, and roasted corn, gently stirring to combine. Don't over mix - you want the goat cheese to stay crumbly.

Step 6

Add in the lemon & honey dressing, gently mixing. Add additional salt, pepper, and MSG to taste. Top with additional green onions for plating, if desired.