Averie Cooks

-1 Cook orzo according to package directions. Drain and transfer to a large bowl; set aside.
-1 To a large skillet, add 2 tablespoons olive oil, chicken, evenly season with 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook over medium-high heat for about 5 to 6 minutes, or until chicken is cooked through and lightly golden browned. Stir and flip intermittently to ensure all sides cook evenly. I used thin-sliced chicken breasts which cook quickly. Cooking time will vary based on thickness of chicken. Transfer the chicken and cooking juices to the bowl with the orzo.
-1 Add the tomatoes, cucumbers, green onions, parsley, basil, and stir to combine; set aside.
-1 To a small bowl, add 3 tablespoons olive oil, lemon juice, apple cider vinegar, honey, 1 teaspoon salt, 1/2 teaspoon pepper, and whisk to combine. Taste vinaigrette and check for seasoning balance; add more salt, honey, lemon juice, etc. to taste.
-1 Evenly drizzle the vinaigrette over the orzo bowl, stir to coat evenly, and either serve immediately or cover with plasticwrap and refrigerate before serving.