Greek Orzo Salad with Halloumi and Chicken

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1) Transfer the vacuum sealed chicken to a Suvie pan and cover with water. Insert pan into the bottom of your Suvie. Input settings and cook now or schedule. Suvie Cook Settings Bottom Zone: Sous Vide at 150°F for 1 hour and 30 minutes Top Zone: None

Step 2

2) While the chicken cooks, place 8 oz orzo in the Suvie pasta strainer, cover pot with lid, and set inside the starch pot (black handles). Input settings and cook now or schedule. Suvie Starch Cooker Settings Pasta, 1 cup, 10 minutes

Step 3

3) When the chicken has finished cooking, remove from vacuum bags, pat dry, and return to Suvie pan. Drizzle chicken breasts with 2 tsp olive oil and then return to bottom zone. (If using Suvie 3.0, we recommend placing chicken on the Suvie roasting rack, handle-side down.)

Step 4

4) Thoroughly pat 8 oz sliced halloumi dry, place in a second Suvie pan, and insert into top of Suvie. Broil chicken for 10 minutes and halloumi for 15 minutes or until browned.

Step 5

5) While the halloumi and chicken broil, combine 1 tbsp red wine vinegar and 2 minced garlic in a large bowl; let sit for at least 5 minutes.

Step 6

6) Dice the cucumber, quarter cherry tomatoes, finely chop the mint, and add to the bowl with the garlic along with the orzo, remaining 3 tbsp olive oil, and 1 tsp oregano.

Step 7

7) Season salad to taste with salt and pepper. Remove broiled halloumi from Suvie, cut into cubes, and stir into the orzo salad. Cut chicken into slices and scatter over orzo salad.

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