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
Scale
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.
