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30-Minute Greek Chicken Orzo Power Bowls

A hearty Greek-inspired bowl featuring seasoned chicken, cooked orzo, crisp cucumber, juicy tomatoes, shallots, creamy tzatziki, feta cheese, lemon juice, and optional fresh mint. The components are simple to prepare and assemble, making these bowls a practical option for lunch, dinner, or meal prep.
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Prep Time 5 minutes
Cook Time 12 minutes
Resting Time 5 minutes
Total Time 22 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups prepared orzo pasta
  • 2 tablespoons extra virgin olive oil
  • 4 pieces boneless skinless chicken breasts
  • 2 tablespoons dried oregano
  • 1 tablespoon 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

Equipment

  • Large skillet or non-stick pan
  • Cutting board
  • Glass mixing bowl
  • Knife
  • Measuring spoons
  • Measuring cups
  • Serving bowls

Method
 

  1. Prepare the Orzo: Prepare the orzo according to the package directions.
    Set the cooked orzo aside until ready to assemble the bowls.
  2. Heat the Skillet: Pour the extra virgin olive oil into a large skillet or non-stick pan and heat over medium heat.
  3. Season the Chicken: Place the chicken breasts in the heated pan.
    Sprinkle half of the oregano, basil, salt, and pepper over the chicken.
  4. Cook the First Side: Cook the chicken for about 6 to 8 minutes, allowing it to become golden brown.
  5. Cook the Second Side: Flip the chicken and sprinkle the remaining oregano, basil, salt, and pepper over the top.
    Cook for another 6 to 8 minutes, or until the juices run clear and the chicken is golden brown.
  6. Rest the Chicken: Remove the cooked chicken from the pan and let it rest for 5 minutes.
  7. Slice the Chicken: After resting, slice the chicken thinly for easy assembly in the bowls.
  8. Prepare the Vegetables: Cut the cucumber into slices and quarters, dice the shallots, and halve or dice the cherry tomatoes.
  9. Dress the Vegetables: Add the prepared cucumber, shallots, and tomatoes to a bowl.
    Drizzle with lemon juice and season with additional salt and pepper if desired.
  10. Build the Bowls: Divide the prepared orzo among the serving bowls, placing it on the bottom of each bowl. Add the sliced chicken and vegetable mixture.
  11. Add the Tzatziki: Spoon dollops of tzatziki sauce around each bowl so the creamy sauce is distributed throughout the ingredients.
  12. Finish with Feta: Sprinkle the crumbled feta cheese over the assembled bowls.
  13. Garnish with Mint: Add fresh mint sprigs if desired.
  14. Serve: Serve the Greek chicken orzo bowls immediately.

Notes

  • Prepare the orzo according to the package directions before beginning the chicken and vegetable preparation. The source notes that 2 cups of uncooked orzo should yield approximately 4 cups cooked.
  • Cook the orzo al dente so it retains some firmness and does not become mushy.
  • The chicken should be cooked for about 6 to 8 minutes per side and allowed to rest for 5 minutes before slicing.
  • The cucumber, shallots, and cherry tomatoes can be prepared while the chicken cooks to streamline assembly.
  • Additional salt and pepper can be added to the vegetable mixture if desired.
  • Fresh mint is optional and can be used as a finishing garnish.
  • The source notes that the recipe can serve anywhere from 2 to 8 people depending on portion sizes.