Greek Lemon Chicken Orzo Bowl
This Greek Lemon Chicken Orzo Bowl is a perfect blend of Mediterranean flavors, combining tender grilled chicken with tangy lemon, creamy yogurt, and fresh vegetables. Served over a bed of orzo and topped with a refreshing mint yogurt sauce, this dish is a healthy and satisfying meal that's easy to prepare. Whether you're looking for a quick weeknight dinner or a crowd-pleasing lunch, this Greek-inspired bowl will transport your taste buds to the sunny shores of the Aegean.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts cut into bite size chunks
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard or more to taste
- 1 teaspoon honey
- 2 tablespoons Greek yogurt
- 2 tablespoons dried Greek oregano divided
- 2 cloves garlic minced or grated
- Zest and juice of 1 lemon
- 1 pinch red pepper flakes
- 1 scant teaspoon smoked paprika
- Sea salt and black pepper
- 2-3 cups cooked orzo for serving
- 15 cherry tomatoes halved
- 1 cucumber diced
- 8 ounces feta cheese cubed or crumbled
- Sliced avocado Kalamata olives, and basil, for serving
For the Mint Yogurt Sauce
- 1/4 cup extra virgin olive oil
- 1 tablespoon chopped fresh mint
- 3/4 cup plain Greek Yogurt
- 1/2 cup fresh basil or parsley chopped
- Juice from 1 lemon
- 1 small fresh chile pepper seeded and minced
- 1 teaspoon cumin
- Sea salt
Instructions
- Whisk together the olive oil, mustard, honey, yogurt, lemon juice, paprika, half the oregano, garlic, paprika, pepper flakes, salt and pepper. Toss the chicken pieces in this mixture and let them stand in the fridge for 15 minutes or up to overnight.
- Meanwhile, make the yogurt sauce: Whisk everything together and set aside.
- Roast the chicken at 350 degrees Farenheit for 30 – 35 minutes.
- While the chicken is baking, mix the orzo with the tomatoes and cucumbers. Season with lemon zest, oregano, and olive oil. Set aside.
- To serve: Add ½ - 1 cup of the orzo mixture to the bowl. Place the chicken chunks on one side. Add the avocado slices and a handful of Kalamata olives to the bowl. Drizzle everything except the olives with the yogurt sauce and serve.
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