Description
These Greek Chicken Orzo Power Bowls are a hearty, wholesome meal filled with juicy grilled chicken, tender orzo pasta, crisp veggies, tangy feta, and a zesty homemade lemon-herb dressing. They’re colorful, fresh, and perfect for lunch or dinner!
Ingredients
For the Chicken:
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1 lb boneless, skinless chicken breasts or thighs
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1 tablespoon olive oil
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1 tablespoon lemon juice
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2 cloves garlic, minced
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1 teaspoon dried oregano
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Salt and pepper, to taste
For the Bowls:
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1 cup dry orzo pasta
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced
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1/2 cup red onion, thinly sliced
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1/2 cup Kalamata olives, halved
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1/2 cup crumbled feta cheese
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2 cups chopped romaine or baby spinach
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Optional: fresh dill or parsley, for garnish
For the Dressing:
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1/4 cup olive oil
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2 tablespoons red wine vinegar or lemon juice
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1 teaspoon Dijon mustard
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1 clove garlic, minced
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1 teaspoon dried oregano
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Salt and pepper, to taste
Instructions
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Cook the orzo:
Cook orzo according to package directions. Drain and set aside to cool. -
Marinate and cook the chicken:
In a bowl, toss chicken with olive oil, lemon juice, garlic, oregano, salt, and pepper.
Grill or cook in a skillet over medium heat for 5–7 minutes per side, or until cooked through. Let rest, then slice or dice. -
Make the dressing:
Whisk together olive oil, red wine vinegar (or lemon juice), Dijon, garlic, oregano, salt, and pepper until well combined. -
Assemble the bowls:
Divide cooked orzo and greens between bowls. Top with chicken, tomatoes, cucumber, onion, olives, and feta. Drizzle with dressing and garnish with herbs if using. -
Serve immediately or chill for meal prep.
Notes
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Great warm or cold — perfect for meal prep or lunch on the go!
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Add avocado or hummus for an extra boost.
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Make it vegetarian by swapping chicken for chickpeas or falafel.