Ingredients
Method
- Fillet the chicken breasts. Lay each chicken breast flat on a cutting board and use a sawing motion with your knife to cut through, creating two chicken cutlets.
- Place the chicken into a ziplock bag or dish. Add 1 tbsp olive oil, the juice of half a lemon, 1 tsp oregano, 1/2 tsp marjoram, 1/2 tsp Greek seasoning, 1/4 tsp dried basil, 1/4 tsp garlic powder, and 1/8 tsp pepper. Mix everything together to marinate the chicken.
- Prepare the tzatziki: stir together the Greek yogurt with 1/4 of a grated English cucumber, lemon juice, salt, pepper, minced garlic, dried dill, and olive oil. Refrigerate until ready to serve.
- Boil the orzo pasta according to package instructions, or until it reaches your preferred texture. Rinse the orzo if it becomes sticky after draining.
- Heat a sauté pan over medium-high heat. Drizzle olive oil into the hot pan and lay the chicken down. Flip the chicken once the first side is golden, then reduce the heat to medium. Continue cooking until the chicken is no longer pink in the center. Remove the chicken from the pan, wait 10 minutes, then cut it into pieces.
- Chop the cucumber, tomatoes, and onion.
- To serve, add the orzo to the bottom of a bowl. Top with the chicken, cucumbers, tomatoes, and onion. Dollop with tzatziki and sprinkle with feta cheese. Optionally, serve with lemon wedges.
Nutrition
Notes
Ingredient Swap: I've found that using boneless, skinless chicken thighs instead of breasts here adds a wonderful depth of flavor and they stay incredibly juicy.
Just make sure to adjust cooking time