Anna's Mediterranean orzo and chicken salad

Instructions

1. In a medium saucepan, bring 3 cups of water to a boil, add in stock cube and risoni. Cook for 8-10 minutes. Drain and set aside.
2. Season chicken on both sides with 2 tsp oregano and lemon pepper seasoning.
3. Heat a non-stick pan, and cook chicken over a medium heat until cooked through. Transfer to a plate.
4. Meanwhile, add cooked risoni to a dish, add cucumber, tomato, bean mix, onion, capsicum, feta, parsley, lemon zest and juice, remaining oregano, balsamic vinegar and salt and pepper. Toss to combine.
5. Slice chicken, arrange over the salad.