Greek Chicken Orzo Bowl
Greek Chicken Orzo Bowl
Ingredients
For the Marinated Chicken
- 1 1/2 pounds chicken breasts, frozen
- 1/2 cup plain Greek yogurt
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, for cooking
For the Orzo Bowl
- 1 cup orzo pasta, dry
- 1 cup cucumber, chopped, about 2 mini cucumbers or 1/2 large cucumber halved and cut into half-moons
- 1 yellow bell pepper, chopped in 1/2 inch pieces
- 1 cup baby tomatoes, halved
- 1/2 cup artichoke hearts, chopped, canned or jarred, drained
- 1/3 cup kalamata olives, chopped
- 1/3 cup pistachios, chopped
- 3/4 cup feta cheese, crumbled
- 1/2 cup Tzatziki, for serving
For the Dressing
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Carefully slice the frozen chicken breasts super thin (about 1/4 inch thick) using a large, sharp knife. Place the sliced chicken into a large mixing bowl.
⏱️ 5 min
- 2
To the bowl with chicken, add Greek yogurt, lemon juice, minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss with tongs until the chicken is thoroughly coated. Let the chicken thaw and marinate at room temperature for at least 1 hour, or in the refrigerator for up to 4 hours.
⏱️ 5 min
- 3
While the chicken marinates, cook the orzo pasta according to package directions until al dente. Drain well and set aside to cool slightly.
⏱️ 10 min
- 4
Prepare the dressing: In a small bowl or glass measuring cup, whisk together red wine vinegar, olive oil, 1 teaspoon dried oregano, Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
⏱️ 5 min
- 5
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, or until golden brown and cooked through.
⏱️ 10 min
- 6
In a large serving bowl, combine the cooked orzo pasta with half of the prepared dressing. Toss to coat evenly.
⏱️ 2 min
- 7
Add the chopped cucumber, yellow bell pepper, halved baby tomatoes, chopped artichoke hearts, and chopped kalamata olives to the orzo. Toss gently to combine.
⏱️ 3 min
- 8
Arrange the cooked chicken on top of the orzo and vegetable mixture. Sprinkle with crumbled feta cheese and chopped pistachios.
⏱️ 3 min
- 9
Drizzle the remaining dressing over the bowl. Serve with a dollop of Tzatziki on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Greek Chicken Orzo Bowl
For the Marinated Chicken
- 1 1/2 pounds chicken breasts, frozen
- 1/2 cup plain Greek yogurt
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, for cooking
For the Orzo Bowl
- 1 cup orzo pasta, dry
- 1 cup cucumber, chopped, about 2 mini cucumbers or 1/2 large cucumber halved and cut into half-moons
- 1 yellow bell pepper, chopped in 1/2 inch pieces
- 1 cup baby tomatoes, halved
- 1/2 cup artichoke hearts, chopped, canned or jarred, drained
- 1/3 cup kalamata olives, chopped
- 1/3 cup pistachios, chopped
- 3/4 cup feta cheese, crumbled
- 1/2 cup Tzatziki, for serving
For the Dressing
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Carefully slice the frozen chicken breasts super thin (about 1/4 inch thick) using a large, sharp knife. Place the sliced chicken into a large mixing bowl.
⏱️ 5 min - 2
To the bowl with chicken, add Greek yogurt, lemon juice, minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss with tongs until the chicken is thoroughly coated. Let the chicken thaw and marinate at room temperature for at least 1 hour, or in the refrigerator for up to 4 hours.
⏱️ 5 min - 3
While the chicken marinates, cook the orzo pasta according to package directions until al dente. Drain well and set aside to cool slightly.
⏱️ 10 min - 4
Prepare the dressing: In a small bowl or glass measuring cup, whisk together red wine vinegar, olive oil, 1 teaspoon dried oregano, Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
⏱️ 5 min - 5
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, or until golden brown and cooked through.
⏱️ 10 min - 6
In a large serving bowl, combine the cooked orzo pasta with half of the prepared dressing. Toss to coat evenly.
⏱️ 2 min - 7
Add the chopped cucumber, yellow bell pepper, halved baby tomatoes, chopped artichoke hearts, and chopped kalamata olives to the orzo. Toss gently to combine.
⏱️ 3 min - 8
Arrange the cooked chicken on top of the orzo and vegetable mixture. Sprinkle with crumbled feta cheese and chopped pistachios.
⏱️ 3 min - 9
Drizzle the remaining dressing over the bowl. Serve with a dollop of Tzatziki on the side.
⏱️ 2 min