Greek Chicken Salad Bowls

Grilled Chicken Tenderloins

1½ lbs. Fresh Thyme antibiotic free boneless skinless chicken tenders 

½ cup Greek dressing & marinade 

Fresh Thyme avocado cooking oil spray 

Lemon-orzo Salad 

5 cups water 

1½ cups organic whole wheat orzo 

1 Tbsp. Fresh Thyme avocado oil 

1 Tbsp. finely chopped Fresh Thyme fresh organic dill  

2 tsp. lemon zest  

1 Tbsp. lemon juice 

Bowls 

6 cups loosely packed chopped romaine, divided 

Desired toppers: Roasted Red Pepper Hummus; English Cucumber, sliced; Cherry Tomatoes, halved; Pitted Olives Jubilee; Garlic-Mint Yogurt Sauce; Feta Crumbles; Fresh Parsley; Lemon Wedges 

1. For chicken, pat chicken dry with paper towels. Place in a resealable plastic bag. Pour Greek dressing & marinade over chicken; close bag. Turn bag to coat chicken. Refrigerate for 2 to 3 hours, turning bag occasionally. 
2. For salad, in a medium saucepan bring water to a boil over medium heat. Add orzo; cook for 8 to 10 minutes or until al dente and drain in a colander. Run cool water over orzo to stop cooking; drain well. Transfer orzo to a medium serving bowl. Stir in oil, dill, and lemon zest and juice; cover and set aside. 
3. Spray grill pan with cooking spray. Heat grill pan over medium heat. Drain chicken; discard marinade. Working in batches, cook chicken in grill pan for 12 to 14 minutes or until chicken reaches 165°F, turning occasionally. Remove chicken and coarsely chop.  
4. For serving, divide orzo salad, romaine and chicken among 6 serving bowls. Add desired toppers. 

Each serving contains: 390 calories, 15 g fat, 2 g saturated fat, 0 g trans fat, 65 mg cholesterol, 220 mg sodium, 30 g carbohydrates, 4 g fiber, 2 g sugar, 32 g protein. Daily values: 0% vitamin D, 2% calcium, 10% iron, 6% potassium.