Prep Time: 15 minutes
We hope this summery recipe will transport you from your kitchen to the Greek isles. To take you on this culinary adventure we first cook orzo to al dente perfection and then mix in juicy cherry tomatoes, crunchy cucumber, briny halloumi, and herbaceous mint. Halloumi is a flavorful cheese, originally from Cyprus, but found today in cuisines across the Mediterranean, including Greece. Halloumi is unique in that it can be cooked over direct heat without completely dissolving, which means it’s the perfect candidate for a hot broil in the Suvie. Exposing the halloumi to such intense heat browns the surface of the cheese and helps develop rich flavor compounds. To dress the orzo salad we combine red wine vinegar and minced garlic together for a short rest to mellow out the garlic’s raw bite. A generous drizzle of olive oil and dried oregano help to amplify the Greek flavors. Because we aren’t exposing the olive oil to any heat, use your nicest olive oil (preferably Greek) to highlight its grassy flavor. To finish our salad we top the orzo salad with thinly sliced chicken breast for a nutritious meal that will give you enough energy to make the long journey to the Mediterranean.
Note: Be sure to dry the halloumi as best you can to ensure it browns evenly during broiling.
My Cook: Greek Orzo Salad with Halloumi and Chicken
- 1 lb boneless skinless chicken breasts, vacuum sealed with salt and pepper
- 8 oz orzo pasta
- 8 oz halloumi
- 2 garlic cloves, minced
- 1 tbsp red wine vinegar
- 1 small English cucumber, or 2 Persian cucumbers
- 1 cup cherry tomatoes
- 1 small bunch fresh mint leaves
- 3 tbsp olive oil
- 1 tsp dried oregano
Transfer the vacuum sealed chicken to a protein pan and cover with water. Insert pan into the upper-right section of your Suvie. Place the orzo and ½ tsp salt in the starch pan. Insert My Cook settings and cook immediately or schedule.
My Cook Settings
Protein: 150°F for 1 hour
Vegetable: 0 minutes
Starch: 10 minutes
When the chicken has finished cooking, remove from bags, pat dry, and return to Suvie pan.
Remove starch pan from your Suvie and set aside.
Cut the halloumi into ½” thick slices, thoroughly pat dry, and place in a Suvie pan. Set the chicken to broil for 7 minutes and halloumi to broil for 10 minutes, or until the halloumi is browned (if not browned after the first 10 minutes, broil again for another 10 minutes).
While the halloumi and chicken broil, combine the red wine vinegar and minced garlic in a large bowl; let the garlic sit for at least 5 minutes.
Dice the cucumber, quarter cherry tomatoes, finely chop the mint, and add to the bowl with the garlic along with the orzo, olive oil, and oregano.
Season salad to taste with salt and pepper.
Remove broiled halloumi from your Suvie, cut into cubes, and stir into the orzo salad.
Remove the chicken and cut against the grain into slices.
Divide orzo salad between bowls and top with chicken. Enjoy!
Rosé is the perfect wine to pair with this salad. A good quality, ideally dry, Rosé will work well in tandem with the salty notes of the halloumi cheese. If that wasn’t reason enough, Rosé is also an ideal wine to pair with chicken.