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Greek Chicken Orzo Bowls

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the Main Dish
  • 1 lb boneless skinless chicken breasts
  • 1 cup uncooked orzo pasta
  • 1 tablespoon olive oil
  • 1 medium red onion thinly sliced
  • 1 cup cherry tomatoes halved
  • 1 cup baby spinach
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
For the Sauce
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove minced
  • 1 tablespoon chopped fresh dill
  • Salt and pepper to taste
For Garnish
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges for serving

Method
 

Preparation
  1. Pat the chicken breasts dry and season both sides with salt, pepper, and dried oregano.
  2. Bring a large pot of salted water to a boil to cook the orzo.
  3. Prepare the sauce by combining Greek yogurt, lemon juice, minced garlic, chopped dill, salt, and pepper in a small bowl; mix well and set aside.
Cooking
  1. Cook the orzo in boiling water according to package instructions, about 8-10 minutes, until al dente. Drain and set aside.
  2. While the orzo cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side or until cooked through and golden brown.
  3. Remove the chicken from the skillet and let it rest for a few minutes before slicing it thinly.
  4. In the same skillet, add the sliced red onion and cherry tomatoes; sauté for 3-4 minutes until softened. Stir in the baby spinach and cook until wilted.
Finishing
  1. Divide the cooked orzo among bowls, top with the sautéed vegetables and sliced chicken. Drizzle the prepared yogurt sauce over each bowl, then sprinkle with crumbled feta and chopped parsley. Serve with lemon wedges on the side.