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Greek Chicken Orzo Bowls

Greek Chicken Orzo Bowls: A Refreshing Family Favorite

Enjoy Greek Chicken Orzo Bowls for a delicious, healthy family dinner packed with Mediterranean flavors and quick preparation.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Greek
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breast Turkey breast is a leaner option.
  • 2 tablespoons Olive Oil Extra virgin olive oil adds the best flavor.
  • 2 tablespoons Lemon Juice Fresh lemons are preferable.
  • 1 teaspoon Dried Herbs Oregano, Marjoram, Greek seasoning, Basil, Dill.
  • 1 teaspoon Garlic Powder Freshly minced garlic is recommended.
For the Orzo
  • 1 cup Orzo Substitute with any small pasta if needed.
For the Vegetables
  • 1 cup Cherry Tomatoes Any ripe tomatoes will do if cherries are hard to find.
  • 1 medium Onion Optional, shallots can provide a milder taste.
For the Tzatziki
  • 1 cup Greek Yogurt Any plain yogurt may work but Greek is best for thickness.
  • 1 small Grated Cucumber Ensure it's drained to avoid excess moisture.
  • to taste Salt and Pepper Enhances the flavors.
  • 1 teaspoon Dried Dill Feel free to substitute with fresh if you have it.
To Serve
  • 1 cup Feta Cheese Goat cheese can be substituted for a unique twist.
  • to taste Sriracha Optional, for a spicy kick.

Equipment

  • Large Skillet
  • Mixing Bowl
  • colander
  • cutting board
  • Knife
  • ziplock bag
  • pot

Method
 

Step-by-Step Instructions
  1. Fillet the Chicken: Slice chicken breasts horizontally into cutlets about 1-inch thick for quicker cooking.
  2. Marinate Chicken: Combine olive oil, lemon juice, dried herbs, and garlic powder in a ziplock bag. Add chicken cutlets and marinate for 15-30 minutes.
  3. Prepare Tzatziki: Mix Greek yogurt, grated cucumber, lemon juice, minced garlic, salt, pepper, and dill in a bowl. Refrigerate until ready to serve.
  4. Cook Orzo: Bring salted water to a boil, add orzo and cook until al dente (8-10 minutes). Drain and rinse under cold water.
  5. Sear Chicken: Heat olive oil in a skillet, add marinated chicken, and cook until golden brown on both sides (5-7 minutes each side).
  6. Chop Vegetables: Dice cucumber, halve cherry tomatoes, and chop onion if using.
  7. Assemble Bowls: Scoop orzo into bowls, arrange chicken, top with vegetables, tzatziki, and feta. Serve with lemon wedges.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze chicken and orzo for up to 2 months; do not freeze tzatziki.

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