Description
Lemon Orzo Greek Chicken Bowl is a fresh Mediterranean-inspired meal featuring juicy Greek-seasoned chicken, creamy lemon Parmesan orzo, crisp cucumber, cherry tomatoes, Kalamata olives, tangy feta, and a refreshing lemon yogurt dressing with fresh dill. Perfect for an easy weeknight dinner, a satisfying lunch, or meal prep.
Ingredients
For the Lemon Greek Chicken:
600 g boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil (30 ml)
2 tbsp fresh lemon juice (30 ml)
1 tsp lemon zest (2 g)
3 cloves garlic, minced (9 g)
1 tsp dried oregano (2 g)
1/2 tsp smoked paprika (1 g)
1/2 tsp kosher salt (3 g)
1/4 tsp black pepper (0.5 g)
For the Lemon Orzo:
1 1/2 cups orzo pasta, uncooked (250 g)
3 cups chicken broth (720 ml)
1 tbsp olive oil (15 ml)
2 cloves garlic, minced (6 g)
2 tbsp fresh lemon juice (30 ml)
1/2 tsp dried oregano (1 g)
1/4 cup grated Parmesan cheese (25 g)
2 tbsp fresh parsley, chopped (8 g)
1/2 tsp kosher salt (3 g)
1/4 tsp black pepper (0.5 g)
For the Greek Bowl Toppings:
1 cup cherry tomatoes, halved (150 g)
1 cup cucumber, diced (150 g)
1/2 cup Kalamata olives, pitted and halved (75 g)
1/2 cup crumbled feta cheese (75 g)
1/4 cup red onion, thinly sliced (40 g)
2 tbsp fresh parsley, chopped (8 g)
For the Lemon Yogurt Dressing:
1/2 cup Greek yogurt (120 g)
1 tbsp fresh lemon juice (15 ml)
1 tbsp olive oil (15 ml)
1 small garlic clove, minced (3 g)
1 tbsp fresh dill, chopped (3 g)
1/4 tsp kosher salt (1 g)
1/4 tsp black pepper (0.5 g)
Instructions
1. In a large bowl, combine the chicken pieces with olive oil, lemon juice, lemon zest, minced garlic, dried oregano, smoked paprika, salt, and black pepper. Toss until evenly coated and marinate for 15–20 minutes while preparing the remaining ingredients.
2. In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, minced garlic, fresh dill, salt, and black pepper until smooth. Add a teaspoon of water if needed to reach a drizzling consistency. Cover and refrigerate until ready to serve.
3. Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary. Cook for 6–8 minutes, turning occasionally, until golden and cooked through to an internal temperature of 165°F (74°C). Transfer to a plate.
4. Heat the olive oil in a saucepan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the uncooked orzo and dried oregano, coating the pasta in the oil and aromatics.
5. Pour in the chicken broth and bring to a gentle boil. Reduce the heat and simmer for 9–12 minutes, stirring frequently to prevent sticking, until the orzo is tender and most of the liquid has been absorbed. Add a splash of extra broth or water if needed.
6. Stir the lemon juice, grated Parmesan, chopped parsley, salt, and black pepper into the cooked orzo. Mix until the cheese melts and the pasta becomes creamy. Taste and adjust the seasoning or lemon juice if desired.
7. Halve the cherry tomatoes and Kalamata olives, dice the cucumber, crumble the feta, and thinly slice the red onion. Chop the fresh parsley for serving.
8. Divide the lemon orzo evenly among four serving bowls. Arrange the cooked Greek chicken on top, followed by the cherry tomatoes, cucumber, Kalamata olives, feta cheese, and red onion.
9. Sprinkle with fresh parsley and drizzle generously with the chilled lemon yogurt dressing. Serve warm with extra lemon wedges if desired.
Notes
Cut the chicken into evenly sized pieces so it cooks consistently. Marinate the chicken for at least 15–20 minutes to help the lemon, garlic, and oregano infuse the meat. Avoid overcrowding the skillet. Cook the chicken in batches if necessary to encourage browning instead of steaming. Chicken should reach an internal temperature of 165°F (74°C) for safe cooking. Stir the orzo frequently while simmering because it releases starch and can stick to the saucepan. Add a little extra broth or water if the orzo becomes too thick before it is fully cooked. Boneless, skinless chicken thighs can replace chicken breasts. Vegetable broth can be used instead of chicken broth. Fresh parsley or mint can replace dill in the yogurt dressing. For serving, pair the bowls with warm pita bread, toasted flatbread, hummus, grilled courgettes, or roasted red peppers. For meal prep, store the chicken and orzo separately from the fresh vegetables and dressing. Refrigerate leftovers in airtight containers for 3–4 days. Reheat the chicken and orzo until steaming hot, adding a splash of broth or water if the pasta has thickened. Keep the fresh toppings and dressing chilled until serving. Nutritional values are approximate and may vary depending on the brands of orzo, broth, feta, and Greek yogurt used.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Greek