If you aren’t sure what to make for dinner, it’s time to ditch the takeout and reach for these Greek Chicken Orzo Bowls instead. These warm and nourishing bowls are proof that homemade really can be just as good, if not better than, takeout (Cava, I’m looking at you!) These bowls start with a base of tender orzo, topped with juicy, marinated chicken breast, a bright and refreshing tomato and cucumber salad, and are finished off with a dollop of creamy tzatziki, tangy pickled onions, and briny feta cheese. The end result? A flavorful bowl that packs a punch, looks beautiful, and is a dish that the entire family will enjoy!
Whenever I go back home to Los Angeles, one of my favorite fast-casual spots to grab food from is Cava. If you aren’t familiar with Cava, it’s like the Chipotle of Mediterranean food. You can build out a bowl, pita wrap, or salad, and the fillings are all delicious. My favorite is their greek chicken bowl, which has perfectly-marinated grilled chicken, a bright tomato and cucumber salad, tangy pickled onions, and creamy tzatziki. It’s so good, especially when served with a side of their pita chips!
But because Cava has yet to open up a location in the San Francisco Bay Area (yet… I am still waiting for the day!) I have decided to take matters into my own hands and make my own version of Cava at home. And while I won’t call this an official copycat recipe, I will say that it is loosely inspired by my favorite Cava order. But, because it’s a Kalejunkie recipe, dare I say… it’s even better. 😉
This bowl swaps out the traditional rice for tender orzo, which is one of my favorite pastas to prepare. If you haven’t had orzo before, it has the consistency of rice, but is actually pasta, and is absolutely delicious. I love it! It’s why I’ve created so many recipes around it, from my Creamy One Pan Lemon Chicken Orzo to my Marry Me Chicken Orzo that is so good, it’ll make someone want to marry you. But these Greek Chicken Orzo Bowls? They may just be my new favorite!
What You Need to Make These Mediterranean-Inspired Bowls
- Chicken Breast: I like using chicken breast for this recipe, because it’s tender, juicy, and holds the flavor of the marinade well. If your chicken breast happens to be super thick, just be sure to slice it in half before adding it to this recipe!
- Chicken Marinade: The marinade for the chicken comes together with a little olive oil, lemon juice, mashed garlic, dried thyme, dijon mustard, and sea salt.
- Baby Tomatoes: Baby tomatoes may be small, but they’re nice and crunchy, which adds both flavor and texture to this salad.
- Persian Cucumbers: Persian cucumbers are petite and crunchy, making them an excellent addition to the salad part of this bowl. You can also use English cucumber, if you prefer, but I like to use Persian cucumbers!
- Olive Oil: No Greek-style recipe would be complete without good olive oil. A high-quality olive oil is a must here — I like the Graza brand!
- Lemon Juice: A squeeze of fresh lemon juice adds the perfect amount of acidity and brightness to the tomato and cucumber salad.
- Sea Salt: A pinch of sea salt adds the perfect finishing touch to this recipe!
- Orzo: Orzo is a short-cut pasta that looks like a large grain of rice. It’s a delicious form of pasta to eat when you don’t want to feel super full and sluggish, and tastes reminiscent of classic chicken and rice dishes.
- Tzatziki: You can use store-bought tzatziki or make your own with my Ultimate Tzatziki recipe!
- Feta Cheese: No Greek-style recipe is complete without the feta cheese. I recommend using feta cheese that is packed in brine, rather than crumbled feta cheese, for the best flavor.
- Pickled Onions: You can definitely buy pickled onions at the grocery store, or make your own with my quick & easy pickled onion recipe!
- Italian Parsley: A sprinkle of fresh Italian parsley adds the perfect finishing touch to this salad!
How to Make These Better-Than-Takeout Orzo Bowls
To make these bowls, start by preparing the Orzo. Cook the orzo according to the package instructions. Once it’s done, drain the water from it and set it aside. Next, prepare the chicken. Add the chicken breast to a bowl alongside the olive oil, lemon juice, mashed garlic, thyme, dijon mustard, and sea salt. If the chicken breast is very thick, I recommend slicing it in half before adding it in.
Toss the chicken lightly to coat it in the marinade ingredients. Then, cover the bowl and transfer it to the fridge. Allow the chicken to marinate for a minimum of 30 minutes.
Once the chicken is done marinating, heat a cast iron skillet, on the stove, over medium heat, and add in one tablespoon of olive oil. Once the oil is very hot, add the chicken to the skillet.
Allow the chicken to cook, undisturbed, for 5-6 minutes. Once the chicken has cooked, flip it to the other side and allow it to cook for another 5-6 minutes, undisturbed. Pour the marinade into the pan and allow the chicken to cook in it — this will help to keep it moist and flavorful.
After the 5-6 minutes are up, reduce the heat to low and use a spoon to baste the chicken in the marinade. Then, cover the skillet and allow the chicken to cook for another 5 minutes, or until it reaches an internal temperature of 165F. Once the chicken is done, remove it from the heat and allow it to rest for a few minutes while you prepare the rest of the bowls.
Wash and chop the tomatoes and cucumbers and add them to a small bowl alongside the olive oil, lemon juice, and sea salt. Toss to combine. Finally, assemble the bowls. Add a scoop of the orzo to the bottom of the bowl, followed by a scoop of the tomato and cucumber salad, a few slices of the chicken, and the tzatziki.
Then, add the pickled onions and feta cheese on top. Finally, garnish with the fresh parsley, then serve and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
For the Chicken:
- 1 Pound Boneless Skinless Chicken Breast, sliced in half, depending on the thickness
- ¼ Cup Olive Oil
- 1 Lemon, juiced
- 2 Garlic Cloves, mashed
- 2 Teaspoons Dried Thyme
- 1 Teaspoon Dijon Mustard
- 1 Teaspoon Sea Salt
For the Bowls:
- 1 Cup Baby Tomatoes, halved
- 2 Persian Cucumbers, chopped
- 2 Tablespoons Olive Oil
- 1 Lemon, juiced
- Sea Salt
- 1 ½ Cups Orzo, uncooked
- 1 Cup Tzatziki, you can buy it pre-made or make your own!
- 1 Cup Feta Cheese, crumbled
- ¾ Cup Pickled Onions
For Garnishing:
- Italian Parsley, chopped
Instructions
- To make these bowls, start by preparing the Orzo. Cook the orzo according to the package instructions. Once it's done, drain the water from it and set it aside.
- Next, prepare the chicken. Add the chicken breast to a bowl alongside the olive oil, lemon juice, mashed garlic, thyme, dijon mustard, and sea salt. If the chicken breast is very thick, I recommend slicing it in half before adding it in.
- Toss the chicken lightly to coat it in the marinade ingredients.
- Then, cover the bowl and transfer it to the fridge. Allow the chicken to marinate for a minimum of 30 minutes.
- Once the chicken is done marinating, heat a cast iron skillet, on the stove, over medium heat, and add in one tablespoon of olive oil.
- Once the oil is very hot, add the chicken to the skillet.
- Allow the chicken to cook, undisturbed, for 5-6 minutes.
- Once the chicken has cooked, flip it to the other side and allow it to cook for another 5-6 minutes, undisturbed. Pour the marinade into the pan and allow the chicken to cook in it — this will help to keep it moist and flavorful.
- After the 5-6 minutes are up, reduce the heat to low and use a spoon to baste the chicken in the marinade.
- Then, cover the skillet and allow the chicken to cook for another 5 minutes, or until it reaches an internal temperature of 165F.
- Once the chicken is done, remove it from the heat and allow it to rest for a few minutes while you prepare the rest of the bowls.
- Wash and chop the tomatoes and cucumbers and add them to a small bowl alongside the olive oil, lemon juice, and sea salt. Toss to combine.
- Finally, assemble the bowls. Add a scoop of the orzo to the bottom of the bowl, followed by a scoop of the tomato and cucumber salad, a few slices of the chicken, and the tzatziki.
- Then, add the pickled onions and feta cheese on top.
- Finally, garnish with the fresh parsley, then serve and enjoy!
Rate & review
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What others are saying
Unfortunately, I did not get a picture but I made these Greek Chicken Orzo Bowls for dinner tonight and we loved them. The marinated chicken was so flavorful and I always love a Greek salad. I have not been a big orzo fan but it was perfect in this bowl. Thanks so much for the recipe!
Yay, I’m so glad to hear it Shar!
Loved it! My family wants me to make it again and that’s a hard sell in my family!
What a compliment! Thank you!