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Lemon Orzo Greek Chicken Bowl

A bright and refreshing meal that combines tender chicken, zesty lemon, and fresh veggies for a delightful Mediterranean experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Greek, Mediterranean
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken breast, sliced Use leftover rotisserie chicken or pre-cooked strips for quick preparation.
  • 1 cup dry orzo pasta Cooked al dente, avoid overcooking.
  • 2 tablespoons olive oil For sautéing garlic and chicken.
  • 2 cloves garlic, minced Infuses flavor.
  • 1 teaspoon dried oregano
  • 1 each Juice of 1 lemon Adds brightness.
  • 1/2 teaspoon lemon zest For extra zing.
  • 1 cup cherry tomatoes, halved
  • 1/2 each cucumber, diced
  • 1/4 each red onion, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • to taste Salt and black pepper
  • for garnish Fresh parsley, chopped

Method
 

Cooking the Orzo
  1. Cook orzo according to package instructions. Drain and set aside.
Sautéing Ingredients
  1. In a large skillet, heat olive oil over medium heat. Add garlic and cook for about 1 minute until fragrant.
  2. Add sliced chicken, oregano, salt, and pepper. Cook for 3–4 minutes until heated through.
Combining the Bowl
  1. Stir in the cooked orzo, lemon juice, and lemon zest. Mix well.
  2. Remove from heat and fold in cherry tomatoes, cucumber, and red onion.
  3. Top with crumbled feta and fresh parsley before serving.

Notes

Serve warm or cold as a salad. Pair with white wine or sparkling water. Store leftovers in an airtight container in the fridge for up to 3 days.