Description
Satisfy your cravings with delicious Greek Chicken Orzo Bowls. Discover a flavorful and nutritious recipe to try today!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs
- 3 tablespoons (45ml) extra virgin olive oil
- 2 tablespoons (30ml) fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon (3g) dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ cups (300g) uncooked orzo pasta
- 3 cups (720ml) chicken broth
- 1 tablespoon (15ml) olive oil
- ½ teaspoon salt
- 1 English cucumber, diced (about 2 cups)
- 1 pint (300g) cherry tomatoes, halved
- ½ red onion, thinly sliced
- ⅔ cup (100g) kalamata olives, pitted
- 6 ounces (170g) feta cheese, crumbled
- ¼ cup (10g) fresh dill, chopped
- ¼ cup (10g) fresh parsley, chopped
- 2 tablespoons (30ml) extra virgin olive oil
- 1 tablespoon (15ml) fresh lemon juice
- Salt and pepper to taste
Instructions
- Step 1: Marinate the Chicken Combine olive oil, lemon juice, minced garlic, dried oregano, thyme, salt, and pepper in a large bowl. Add chicken thighs and toss to coat thoroughly. For best results, allow the chicken to marinate for at least 20 minutes (or up to 8 hours in the refrigerator if preparing ahead). This step infuses your chicken with classic Greek flavors that will elevate your entire Greek Chicken Orzo Bowls.
- Step 2: Cook the Chicken Heat a large skillet over medium-high heat. Once hot, add the marinated chicken thighs and cook for 5-6 minutes on the first side until golden brown. Flip and cook for another 4-5 minutes until the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing into strips. Don’t rush this resting period—it’s crucial for keeping your chicken juicy!
- Step 3: Prepare the Orzo While the chicken cooks, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the dry orzo and toast for 2 minutes, stirring frequently until it smells nutty. Slowly add the chicken broth and salt, bring to a simmer, then reduce heat to medium-low. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid. Remove from heat, cover, and let stand for 5 minutes.
- Step 4: Prepare the Fresh Components While the orzo and chicken cook, combine the diced cucumber, halved cherry tomatoes, and sliced red onion in a bowl. Add the kalamata olives, half of the crumbled feta, half of the chopped herbs, olive oil, and lemon juice. Toss gently and season with salt and pepper to taste.
- Step 5: Assemble the Bowls Divide the cooked orzo among four bowls. Top each with sliced chicken and the fresh vegetable mixture. Sprinkle with remaining feta cheese and fresh herbs. For an authentic finishing touch to your Mediterranean orzo bowls, drizzle with additional olive oil and a squeeze of fresh lemon juice right before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg