Mediterranean Chicken Orzo Bowl
⏱ Time
Prep: 15 minutes
Cook: 30 minutes
🍽 Servings
3–4 servings
🛒 Ingredients
Chicken
3 boneless chicken thighs or breasts
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
½ tsp cumin
½ tsp black pepper
Salt, to taste
1 tbsp lemon juice
Orzo
1½ cups orzo pasta
Salted water, for boiling
1 tbsp olive oil
Vegetables
1 zucchini, sliced
1 cup cherry tomatoes
½ red onion, sliced
2 tbsp olive oil
Salt & pepper, to taste
Toppings
½ cup crumbled feta cheese
Fresh parsley, chopped
Optional Sauce (Highly Recommended)
¼ cup Greek yogurt
1 tbsp olive oil
1 tsp lemon juice
½ tsp garlic powder
Salt, to taste
👩🍳 Instructions
1️⃣ Marinate the Chicken
In a bowl, mix olive oil, paprika, garlic powder, cumin, black pepper, salt, and lemon juice.
Coat chicken well and marinate for 10–15 minutes.
2️⃣ Cook the Orzo
Boil orzo in salted water until al dente (about 8–10 minutes).
Drain, toss with olive oil, and set aside.
3️⃣ Roast or Pan-Cook the Vegetables
Toss zucchini, tomatoes, and red onion with olive oil, salt, and pepper.
Oven: Roast at 200°C / 400°F for 15–20 minutes
ORPan: Sauté until lightly charred and tender.
4️⃣ Cook the Chicken
Heat a skillet or grill pan over medium-high heat.
Cook chicken 4–5 minutes per side until golden and cooked through.
Rest for 5 minutes, then slice.
5️⃣ Make the Yogurt Sauce (Optional)
Mix Greek yogurt, olive oil, lemon juice, garlic powder, and salt until smooth.
6️⃣ Assemble the Bowl
Add orzo to a bowl.
Top with sliced chicken, roasted vegetables, feta cheese, and parsley.
Drizzle with yogurt sauce or extra olive oil.
Serve warm.
❓ Q & A
Q: Can I meal prep this?
A: Yes! Keeps well in the fridge for 3–4 days.
Q: Can I use another grain?
A: Absolutely—rice, quinoa, or couscous work great.
Q: Is this dish healthy?
A: Yes—high protein, fiber-rich veggies, and healthy fats.
Q: Can I make it dairy-free?
A: Skip feta or replace with dairy-free cheese.
🍽 Serving Ideas
With hummus or tzatziki
Drizzled with balsamic glaze
Served cold as a pasta salad
