Name: Greek Chicken Power Bowls with Lemon Orzo Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1½ pounds boneless, skinless chicken breasts; 3 tablespoons olive oil; Zest and juice of 1 lemon; 2 cloves garlic, minced; 1 teaspoon dried oregano; ½ teaspoon salt; ¼ teaspoon black pepper; 1 cup dry orzo; 2 cups water or broth; 1 tablespoon olive oil; Juice of ½ lemon; ¼ teaspoon salt; 1 cup diced cucumber; 1 cup halved cherry tomatoes; ½ cup tzatziki

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Introduction

Greek Chicken Power Bowls with Lemon Orzo offer a fresh and satisfying meal packed with vibrant flavors. This dish combines tender lemon-herb chicken, zesty orzo, and crisp vegetables for a balanced and delicious bowl that’s perfect for lunch or dinner.

A white oval plate filled with layers of food starting with a bed of fluffy white rice sprinkled with green herbs covering the whole base. On top, in the center, there is a row of grilled chicken breast cut into thick slices with a charred, brown, and green herb crust. To the left of the chicken are thinly sliced cucumber rounds, and towards the top left edge are two lemon slices. At the top right of the plate, there is a pile of chopped bright red tomatoes mixed with green herbs. To the right of the chicken, there is a section of crumbled white feta cheese with some herbs scattered on top. At the bottom right corner, there are dark purple olives, and near the bottom center, thin slices of purple onion rings with a sprinkle of green herbs. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds boneless, skinless chicken breasts
3 tablespoons olive oil
Zest and juice of 1 lemon
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 cup dry orzo
2 cups water or broth
1 tablespoon olive oil
Juice of ½ lemon
¼ teaspoon salt
1 cup diced cucumber
1 cup halved cherry tomatoes
½ cup tzatziki

Instructions

Step 1: In a large bowl, whisk together 3 tablespoons olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add the chicken breasts and turn to coat evenly. Let the chicken marinate while you prepare the orzo.
Step 2: Bring 2 cups water or broth to a boil in a saucepan. Add 1 cup dry orzo and cook, stirring occasionally, until tender. Drain any excess liquid if needed.
Step 3: Stir the cooked orzo with 1 tablespoon olive oil, juice of ½ lemon, and ¼ teaspoon salt. Set aside.
Step 4: Heat a grill pan or skillet over medium heat. Add the marinated chicken and cook, turning once, until fully cooked through and lightly golden on the outside, about 5-7 minutes per side depending on thickness.
Step 5: Remove the chicken from heat and let it rest for a few minutes before slicing it thinly.
Step 6: To assemble the bowls, layer lemon orzo, sliced chicken, diced cucumber, and halved cherry tomatoes. Finish each bowl with a spoonful of tzatziki before serving.

Tips & Variations

For extra flavor, marinate the chicken for at least 30 minutes or up to overnight in the fridge.
Substitute chicken with grilled shrimp or tofu for a different protein option.
Use fresh herbs like parsley or dill as a garnish to brighten the dish.
Add kalamata olives or crumbled feta to enhance the Greek flavors.

Storage

Store leftover chicken, orzo, and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and orzo gently in the microwave or on the stovetop before assembling the bowl again. Add fresh tzatziki and vegetables just before serving to keep them crisp.

How to Serve

The image shows a close-up of two raw chicken breasts lying in a white rectangular baking dish, covered in olive oil and sprinkled with dried herbs. The chicken has a light pink color with a slightly shiny texture from the oil. Around the dish, various small bowls hold ingredients including a white bowl of halved lemons, a brown bowl of salt mixed with herbs, a small bowl of creamy white sauce, a bowl of uncooked orzo pasta, a bowl of crumbly white cheese, and a bowl of pickled red onions. A wooden pepper grinder and a sprig of fresh green parsley are also visible, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice or quinoa instead of orzo?

Yes, brown rice or quinoa can be used as a substitute. Just adjust the cooking time according to the grain’s instructions and season with lemon and olive oil for similar flavor.

Is it possible to prepare this recipe ahead of time?

Absolutely. You can marinate and cook the chicken ahead, and cook the orzo in advance. Store all components separately and assemble just before eating to keep textures fresh.