Summer Orzo Chicken Salad

Preheat the oven to 350F.

Sprinkle the chicken with salt and pepper. Rub with 2 T of olive oil. Place the chicken, skin side up, on a baking sheet and roast for 30-35 minutes.

While the chicken is cooking, prepare orzo according to package directions.

Chop the shallots and halve the cherry tomatoes.

In a large bowl, add the lemon zest, lemon juice, 1 tsp of salt, 1/2 tsp pepper, and the remaining 3 T of olive oil. Whisk together.

Add the shallots, tomatoes and orzo.

Once the chicken is cool enough to handle, remove the skin and take the meat off the bone.

Chop the chicken into bite size pieces, and add to your salad, top with the basil.

Enjoy.