Description
These Greek Chicken Orzo Bowls bring Mediterranean vacation vibes to your dinner table in just 30 minutes. Skip the passport, keep the flavor!
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts
- 3 tablespoons olive oil (for chicken)
- 2 tablespoons lemon juice (for chicken)
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ cups dry orzo pasta
- 3 cups chicken broth
- 1 tablespoon olive oil (for orzo)
- 2 tablespoons lemon juice (for orzo)
- ¼ cup fresh parsley, chopped
- 1 English cucumber, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives, pitted and halved
- ½ red onion, thinly sliced
- 6 ounces feta cheese, crumbled
- ¼ cup Greek yogurt
- Fresh dill for garnish (optional)
Instructions
- In a bowl, combine 3 tablespoons olive oil, 2 tablespoons lemon juice, garlic, oregano, thyme, salt, and pepper. Add chicken breasts, coat evenly, and marinate for at least 30 minutes.
- Heat 1 tablespoon olive oil in a saucepan over medium heat. Add orzo and toast for 2-3 minutes until golden. Add chicken broth, bring to a simmer, then reduce heat to medium-low. Cover and cook for 10-12 minutes until tender and liquid is absorbed, stirring occasionally.
- Remove orzo from heat and stir in 2 tablespoons lemon juice and chopped parsley. Cover and set aside.
- Heat a skillet over medium-high heat. Cook marinated chicken for 5-7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes before slicing.
- Prepare all vegetables while chicken rests.
- To assemble, place orzo in bowls, then arrange sliced chicken, cucumber, bell pepper, tomatoes, olives, and red onion around the bowl.
- Top with crumbled feta, a dollop of Greek yogurt, and fresh dill if desired.