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–+ servings
greek orzo chicken bowl 592138319

Greek Chicken Orzo Bowls with Tzatziki

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Quick & delicious Greek Chicken Orzo Power Bowls. Easy meal prep for satisfying lunch or dinner. Your new go-to! #GreekOrzoChickenBowl
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 1
Course: Dinner, Main Course
Cuisine: Greek
Calories: 531
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 cups prepared orzo pasta
  • 2 tablespoons extra virgin olive oil
  • 4 pieces boneless skinless chicken breasts
  • 2 tablespoons dried oregano
  • 1 tablespoons dried basil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 medium cucumber sliced and quartered
  • 2 large shallots diced
  • 12 cherry tomatoes halved or diced
  • 2 tablespoons lemon juice
  • 1 cup Tzatziki sauce
  • ½ cup feta cheese crumbled
  • 1 bunch Fresh mint for garnish if desired

Method
 

  1. Prepare orzo in advance according to package directions. Set aside.
  2. In a large skillet or non-stick pan, heat olive oil over medium heat.
  3. Place chicken in pan and sprinkle half of your oregano, basil, salt and pepper over top. Cook for about 6 to 8 minutes. Flip chicken over and sprinkle with remaining oregano, basil, salt and pepper. Cook for another 6 to 8 minutes, or until juices run clear and chicken is golden brown. Remove from pan and allow to cool for 5 minutes. Slice thinly.
  4. Cut up cucumbers, shallots and tomatoes. Mix in bowl and drizzle with lemon juice. Season with salt and pepper, if desired.
  5. Place orzo in bottom of each bowl. Place sliced chicken in bowl. Add veggie mixture in bowl. Add dollops of Tzatziki sauce randomly around bowl.
  6. Sprinkle with feta cheese.
  7. Add sprigs of mint, if desired.
  8. Serve immediately.

Nutrition

Calories: 531kcalCarbohydrates: 84gProtein: 17gFat: 14gSaturated Fat: 4gCholesterol: 18mgSodium: 738mgFiber: 5gSugar: 7g

Notes

Orzo tips: 2 cups of uncooked orzo pasta should equal approximately 4 cups cooked orzo. It should double in size when cooked. Make sure to cook it al dente so it's not mushy. 
This recipe can feed anywhere from 2 to 8 people depending on how you portion it out. 
Originally posted on April 11, 2018.