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Greek Chicken Power Bowl with Lemon Orzo and fresh vegetables

Greek Chicken Power Bowls with Lemon Orzo

Delicious Greek Chicken Power Bowls featuring juicy chicken, lemony orzo, fresh vegetables, and creamy tzatziki for a wholesome and vibrant meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Greek
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces You can marinate the chicken for longer for more flavor.
  • 1/4 cup olive oil Plus 2 tablespoons for cooking.
  • 2 count lemons, juiced About 1/4 cup divided.
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano Can substitute with Italian seasoning or dried thyme.
  • 1 teaspoon smoked paprika
For the Orzo and Toppings
  • 1 cup orzo pasta Consider using whole grain for added nutrition.
  • 2 cups low-sodium chicken broth Use vegetable broth for a vegetarian option.
  • 1 count English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 count red onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup plain Greek yogurt For tzatziki, mix with a little lemon juice.

Method
 

Marinating the Chicken
  1. In a bowl, whisk together 1/4 cup olive oil, half the lemon juice, garlic, oregano, paprika, salt, and pepper.
  2. Add the chicken pieces and marinate for 20 minutes.
Cooking the Chicken
  1. Heat 2 tablespoons of olive oil in a pan over medium-high heat.
  2. Sear the marinated chicken for about 8-10 minutes until fully cooked. Set the chicken aside.
Preparing the Orzo
  1. In a pot, bring the chicken broth to a boil.
  2. Add the orzo and cook for about 9 minutes, or until tender.
  3. Stir in the remaining lemon juice, olive oil, and chopped parsley.
Assembling the Bowls
  1. Start with a base of orzo.
  2. Top it with the cooked chicken, diced cucumber, halved cherry tomatoes, sliced red onion, and crumbled feta cheese.
  3. For the tzatziki, mix Greek yogurt with a little lemon juice and serve on the side.

Notes

Store leftovers in airtight containers in the fridge for about 3-4 days. Keep tzatziki separate to maintain its creaminess.