1/2 box orzo
2 chicken breasts
1/2 bag spinach
small jar sun dried tomatoes
small jar marinated artichoke hearts
small container Feta cheese
Boil chicken breasts, cool.
Shred chicken and season with pepper and dried basil or Italian seasoning.
Cook orzo pasta. When done rinse with cold water until completely cool.
Drain (don't rinse) sun dried tomatoes and chop in pieces
Drain (don't rinse) artichoke hearts and chop in pieces
In large bowl, combine cooled pasta, shredded chicken, spinach, tomatoes, artichoke hearts, Kalamata Olives and Feta cheese. Add Balsamic dressing to your taste. Store in the fridge. In the morning, I've been putting in a small container to bring to work and sprinkling with a tiny bit of straight balsamic vinegar.
This makes 6-7 lunches.