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!
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!
Calories: 727kcal | Carbohydrates: 52g | Protein: 40g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 1457mg | Potassium: 762mg | Fiber: 3g | Sugar: 6g | Vitamin A: 931IU | Vitamin C: 11mg | Calcium: 305mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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