Description
This Greek Chicken Orzo Power Bowls recipe is a vibrant, healthy, and quick meal perfect for a nutritious lunch or dinner. Combining tender, herb-seasoned chicken breasts with flavorful orzo pasta, refreshing cucumber and tomato salad, creamy tzatziki, and tangy feta, these bowls offer a balanced mix of protein, carbs, and fresh vegetables with Mediterranean flair. Ready in just 22 minutes and serving six, it’s an easy, crowd-pleasing dish with bright, zesty flavors and simple prep.
Ingredients
Scale
Orzo Pasta
- 4 cups prepared orzo pasta
- 2 tablespoons extra virgin olive oil
Chicken
- 4 pieces boneless skinless chicken breasts
- 2 tablespoons dried oregano (divided)
- 1 tablespoon dried basil (divided)
- 1 teaspoon salt (divided)
- ½ teaspoon pepper (divided)
Vegetable Mixture
- 1 medium cucumber, sliced and quartered
- 2 large shallots, diced
- 12 cherry tomatoes, halved or diced
- 2 tablespoons lemon juice
- Salt and pepper to taste
Toppings
- 1 cup Tzatziki sauce
- ½ cup feta cheese, crumbled
- 1 bunch fresh mint for garnish (optional)
Instructions
- Prepare Orzo: Cook orzo pasta according to package directions until al dente. Drain any excess water and drizzle with olive oil to prevent sticking. Set aside to cool slightly.
- Season Chicken: In a small bowl, combine half of the dried oregano, basil, salt, and pepper. Rub this seasoning mixture evenly over both sides of the chicken breasts.
- Cook Chicken: Heat a skillet over medium heat and cook the seasoned chicken breasts until golden brown and fully cooked through, about 6-7 minutes per side depending on thickness. Remove from heat and let rest for a few minutes before slicing thinly.
- Prepare Veggie Mixture: In a separate bowl, combine the sliced and quartered cucumber, diced shallots, cherry tomatoes, and lemon juice. Season with salt and pepper to taste, tossing to combine evenly.
- Assemble Bowls: Divide the cooked orzo evenly among six serving bowls. Top each bowl with sliced chicken, the cucumber and tomato veggie mixture, dollops of tzatziki sauce, and a sprinkle of crumbled feta cheese. Garnish with fresh mint leaves if desired.
- Serve: Serve the bowls immediately while the chicken is still warm, or chill slightly if preferred. Enjoy your wholesome and flavorful Greek Chicken Orzo Power Bowls!
Notes
- You can use quinoa or rice instead of orzo if preferred.
- For a spicier kick, add a pinch of crushed red pepper to the chicken seasoning.
- Tzatziki can be homemade or store-bought for convenience.
- Leftover bowls store well covered in the refrigerator for up to 2 days.
- To make this dish gluten-free, substitute orzo with gluten-free pasta or quinoa.
