If you love vibrant, wholesome meals that come together quickly and deliver a burst of Mediterranean flavors, this Greek Chicken Orzo Bowls Recipe is going to be your new go-to. Imagine tender, oregano-spiced chicken nestled atop fluffy orzo pasta, generously topped with fresh, crisp veggies and tangy feta, all brought alive with a bright and zesty homemade dressing. It’s a perfect balance of textures and tastes, making every bite utterly irresistible and healthy enough for a weeknight dinner or a weekend treat.
Ingredients You’ll Need
This recipe shines because of its simple, fresh ingredients, each chosen to add essential flavor, texture, or color. From perfectly seasoned chicken to the bright freshness of chopped vegetables and the creamy tang of feta, everything comes together beautifully without fuss.
- Boneless, skinless chicken breasts or thighs: Tender protein that absorbs Mediterranean spices wonderfully.
- Dried oregano: Earthy and aromatic, the star herb for that authentic Greek flavor.
- Garlic powder and paprika: Adds depth and a slight smoky warmth to the chicken.
- Olive oil: A healthy fat that keeps the chicken juicy and enriches the dressing.
- Orzo pasta: Small, rice-shaped pasta that soaks up flavor and provides a satisfying base.
- Low-sodium chicken broth (or water): Used to cook orzo, giving it subtle flavor without overpowering.
- Cherry tomatoes, cucumber, red onion: Fresh vegetables that bring crunch and vibrant color.
- Kalamata olives: Salty, briny bursts that elevate every bite.
- Feta cheese: Creamy, crumbly, and tangy — an essential Greek classic.
- Fresh parsley: Bright, herbaceous finish to the dish.
- Lemon juice and red wine vinegar: Tart components that brighten the dressing.
- Minced garlic: Adds punch and depth to the dressing.
- Salt and pepper: To taste, balancing and enhancing all flavors.
How to Make Greek Chicken Orzo Bowls Recipe
Step 1: Cook the Orzo
Start by bringing the chicken broth or water to a boil in a medium pot. Add the orzo along with a pinch of salt, and cook according to package instructions — usually about 10 to 12 minutes until tender but still slightly firm to the bite. Once cooked, drain if needed and stir in a tablespoon of olive oil to keep the orzo from sticking together and add a touch of richness.
Step 2: Prepare the Chicken
While the orzo cooks, season your chicken breasts or thighs with dried oregano, garlic powder, paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat, then add the chicken. Cook for about 5 to 7 minutes per side until golden brown and cooked through. Let the chicken rest for a few minutes before slicing it into juicy strips or bite-sized pieces.
Step 3: Assemble the Greek Veggie Topping
Combine halved cherry tomatoes, diced cucumber, thinly sliced red onion, and Kalamata olives in a bowl. Toss in crumbled feta and chopped fresh parsley for those signature pops of creamy and herbal flavor. This veggie medley adds crunch, color, and freshness that perfectly balances the savory chicken and tender orzo.
Step 4: Whip Up the Dressing
Mix olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper in a small bowl. Whisk vigorously until everything emulsifies into a bright, zesty dressing that ties all the ingredients together beautifully.
Step 5: Build Your Bowls
Start with a generous bed of orzo, layer on the sliced chicken, then pile on the Greek veggie topping. Drizzle the homemade dressing over everything, and get ready to dive into a bowl full of Mediterranean deliciousness.
How to Serve Greek Chicken Orzo Bowls Recipe
Garnishes
A sprinkle of fresh parsley and extra crumbled feta on top takes these bowls to the next level. If you like a bit of a kick, try adding a light dusting of smoked paprika or a few fresh oregano leaves as a fragrant garnish.
Side Dishes
Serve your Greek Chicken Orzo Bowls with warm pita bread or a side of tzatziki sauce for dipping. A simple Greek salad or grilled vegetables also make fantastic companions that keep the Mediterranean vibe going strong.
Creative Ways to Present
For a fun twist, serve these bowls in hollowed-out bell peppers or pita pockets for portable lunches. Alternatively, layer the components in a mason jar for a pretty and practical meal prep option that keeps the flavors fresh until you’re ready to eat.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Greek Chicken Orzo Bowls Recipe can be stored in airtight containers in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain the freshness and texture of your ingredients.
Freezing
While the chicken and cooked orzo freeze well individually, avoid freezing the assembled bowls because the fresh veggies and dressing may not hold up. Freeze chicken and orzo in portioned containers if you want to prep ahead and thaw as needed.
Reheating
To enjoy leftovers, gently reheat the chicken and orzo in the microwave or on the stovetop. Add fresh veggies and dressing after warming to keep everything tasting bright and crisp, just like when first made.
FAQs
Can I use chicken thighs instead of breasts in this recipe?
Absolutely! Chicken thighs add extra juiciness and flavor, making your Greek Chicken Orzo Bowls Recipe even more tender and delicious. Just be sure to adjust cooking time if the pieces are thicker.
Is orzo the only pasta option for this dish?
You can swap orzo with other small pasta shapes like couscous, quinoa, or even rice if you prefer. Each will bring its own texture, but orzo keeps that lovely bite that complements the Greek flavors perfectly.
Can I make this recipe vegetarian?
Yes! Skip the chicken and add grilled halloumi cheese or roasted chickpeas for a satisfying vegetarian version that still packs protein and stays true to the Mediterranean spirit.
How long does the dressing last if made in advance?
The dressing can be made up to 3 days ahead and stored in the fridge in a sealed container. Just give it a good shake or whisk before using to bring back that perfect emulsified texture.
Is this recipe suitable for meal prep?
Definitely! The Greek Chicken Orzo Bowls Recipe lends itself well to meal prep. Keep components like dressing and fresh vegetables separate until ready to eat for the best texture and flavor each day.
Final Thoughts
If you’re craving a meal that feels both indulgent and wholesome, the Greek Chicken Orzo Bowls Recipe will quickly become one of your favorites. It’s easy to make, bursting with fresh flavors, and versatile enough to fit your lifestyle. Give it a try and bring a little taste of the Mediterranean sunshine right into your kitchen — I promise you’ll be coming back for seconds!
Print
Greek Chicken Orzo Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Fat
Description
These Greek Chicken Orzo Bowls are a simple, healthy, and absolutely irresistible meal perfect for busy weeknights. Featuring tender, oregano-spiced chicken paired with fluffy orzo pasta cooked in savory chicken broth, and topped with fresh Greek-inspired veggies and a zesty lemon-oregano dressing, this recipe brings vibrant Mediterranean flavors to your table in just about 30 minutes.
Ingredients
For the Chicken
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper, to taste
- 1–2 tbsp olive oil
For the Orzo
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth (or water)
- 1 tbsp olive oil
- Salt, to taste
For the Greek Veggie Topping
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ¼ cup red onion, thinly sliced
- ¼ cup Kalamata olives, pitted and halved
- ¼ cup crumbled feta cheese
- 2 tbsp fresh parsley, chopped
For the Dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp red wine vinegar
- 1 clove garlic, minced
- ½ tsp dried oregano
- Salt and pepper, to taste
Instructions
- Cook the Orzo: Bring the chicken broth or water to a boil in a medium pot. Add the orzo along with a pinch of salt and cook according to package directions, about 10-12 minutes, until tender. Drain if necessary and drizzle with 1 tbsp olive oil, then set aside.
- Prepare the Chicken: In a small bowl, combine dried oregano, garlic powder, paprika, salt, and pepper. Rub the spice mixture evenly over the chicken breasts or thighs. Heat 1-2 tbsp olive oil in a large skillet over medium heat.
- Cook the Chicken: Add the seasoned chicken to the skillet and cook for 5-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown on the outside. Remove from heat and let rest for a few minutes, then slice into strips.
- Prepare the Greek Veggie Topping: In a bowl, combine halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, crumbled feta cheese, and chopped fresh parsley.
- Make the Dressing: Whisk together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper in a small bowl until well combined.
- Assemble the Bowls: Divide the cooked orzo evenly among four bowls. Top with sliced chicken and spoon the Greek veggie mixture on top. Drizzle each bowl with the dressing. Toss lightly if desired and serve immediately.
Notes
- Use boneless, skinless chicken thighs for a juicier result or chicken breasts for a leaner option.
- Low-sodium chicken broth adds more flavor than water but water can be used as a substitute.
- Adjust seasoning in the dressing to taste, adding more lemon juice for extra tang.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a vegan variation, omit the chicken and feta, and use a plant-based protein and vegan cheese.
