Mediterranean Chicken Orzo Bowl
⏱ Time
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Prep: 15 minutes
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Cook: 30 minutes
🍽 Servings
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3–4 servings
🛒 Ingredients
Chicken
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3 boneless chicken thighs or breasts
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2 tbsp olive oil
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1 tsp paprika
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1 tsp garlic powder
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½ tsp cumin
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½ tsp black pepper
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Salt, to taste
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1 tbsp lemon juice
Orzo
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1½ cups orzo pasta
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Salted water, for boiling
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1 tbsp olive oil
Vegetables
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1 zucchini, sliced
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1 cup cherry tomatoes
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½ red onion, sliced
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2 tbsp olive oil
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Salt & pepper, to taste
Toppings
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½ cup crumbled feta cheese
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Fresh parsley, chopped
Optional Sauce (Highly Recommended)
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¼ cup Greek yogurt
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1 tbsp olive oil
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1 tsp lemon juice
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½ tsp garlic powder
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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.
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Oven: Roast at 200°C / 400°F for 15–20 minutes
OR -
Pan: 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
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With hummus or tzatziki
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Drizzled with balsamic glaze
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Served cold as a pasta salad
