Pin It I threw this together on a Tuesday night when I had leftover orzo and chicken that needed using up. The grill pan was already out from lunch, and I remembered a little Greek place near my old apartment that served something similar in a takeout box. It smelled like lemon and oregano within minutes, and I realized I'd accidentally made something I'd want to eat every week.
The first time I made this for friends, someone asked if I'd ordered it from a restaurant. I hadn't, but I took it as a compliment anyway. We ate outside with the bowls balanced on our laps, and the lemon wedges kept rolling off the table. One friend went back for seconds before anyone else had finished their first helping, which is always a good sign.
Ingredients
- Boneless, skinless chicken breasts: These take on the marinade quickly and cook evenly, though thighs work just as well if you prefer darker meat.
- Olive oil: Used in both the marinade and the drizzle, it adds richness and helps the spices cling to the chicken.
- Garlic: Fresh garlic makes a difference here, the jarred kind tends to taste sharp instead of mellow.
- Lemon juice: Brightens everything and keeps the chicken tender, use fresh if you have it.
- Dried oregano: The backbone of the Greek flavor, it smells like summer even in the middle of winter.
- Ground cumin and smoked paprika: These add warmth and a hint of smokiness without overpowering the other flavors.
- Orzo pasta: Small, rice-shaped pasta that absorbs the drizzle beautifully and stays tender without getting mushy.
- Cucumber and cherry tomatoes: Crisp and juicy, they add texture and freshness that balances the richness of the chicken and yogurt.
- Red onion: Thinly sliced so it adds bite without being too intense.
- Kalamata olives: Briny and bold, they tie everything together, but you can skip them if olives arent your thing.
- Greek yogurt: Thick and tangy, it forms the base of the drizzle and makes it feel indulgent.
- Feta cheese: Crumbled into the yogurt, it adds saltiness and a creamy, crumbly texture.
- Fresh dill or parsley: Either works, dill is more traditional but parsley is brighter and easier to find.
Instructions
- Marinate the Chicken:
- Mix olive oil, garlic, lemon juice, oregano, cumin, paprika, salt, and pepper in a bowl, then toss the chicken breasts until theyre coated. Let them sit for at least 15 minutes, or longer if you have the time.
- Cook the Orzo:
- Boil a big pot of salted water, add the orzo, and cook it until its tender but still has a little bite, about 8 to 10 minutes. Drain it and set it aside.
- Grill the Chicken:
- Heat a grill pan or skillet over medium-high heat until its hot, then cook the chicken for 5 to 7 minutes per side until its cooked through. Let it rest for a few minutes before slicing it thinly.
- Prepare the Feta-Yogurt Drizzle:
- Stir together Greek yogurt, crumbled feta, lemon juice, olive oil, minced garlic, dill or parsley, salt, and pepper until its smooth and creamy. Taste it and adjust the seasoning if needed.
- Assemble the Bowls:
- Divide the orzo among four bowls, then top each with sliced chicken, cucumber, tomatoes, red onion, and olives if youre using them. Drizzle the feta-yogurt sauce generously over everything.
- Garnish and Serve:
- Sprinkle fresh dill or parsley over the top and add lemon wedges on the side if you like. Serve right away while the chicken is still warm.
Pin It I started packing these bowls for lunch after I realized they tasted just as good cold the next day. The orzo soaks up the drizzle overnight, and the vegetables stay crisp if you keep them separate until youre ready to eat. Now I make a double batch on Sunday and portion it out into containers, and it feels like I have my life together for at least a few days.
Swapping Ingredients
If you dont have chicken, grilled lamb works beautifully, or you can use falafel if you want to keep it vegetarian. Gluten-free orzo is easy to find now, and it cooks the same way as regular. I once ran out of dill and used mint instead, which gave the whole thing a fresher, lighter flavor that I ended up liking just as much.
Serving Suggestions
These bowls are filling on their own, but sometimes I add a handful of baby spinach or chopped romaine for extra greens. A crisp white wine like Sauvignon Blanc pairs nicely, or sparkling water with lemon if youre keeping it simple. Leftovers reheat well in the microwave, though I usually eat them straight from the fridge.
Making It Your Own
You can adjust the spices in the marinade depending on what you have, a little more cumin makes it earthier, and extra paprika adds warmth. If you like things spicy, a pinch of red pepper flakes in the drizzle wakes everything up. The red onion can be soaked in cold water for a few minutes if you want it milder, and the olives are completely optional.
- Try adding roasted red peppers or artichoke hearts for extra flavor.
- Swap the orzo for couscous or quinoa if thats what you have on hand.
- Double the drizzle recipe and keep it in the fridge for salads or grain bowls later in the week.
Pin It This recipe has become one of those easy favorites that I make without thinking, the kind that feels special enough for company but simple enough for a weeknight. I hope it ends up on your regular rotation too.
Recipe Questions & Answers
- → How should the chicken be marinated for best flavor?
Combine olive oil, garlic, lemon juice, oregano, cumin, smoked paprika, salt, and pepper. Marinate the chicken for at least 15 minutes or up to 2 hours to enhance the flavors.
- → What is the best way to cook the orzo pasta?
Boil salted water, then cook the orzo for 8–10 minutes until al dente. Drain well before assembling the bowls.
- → Can the feta-yogurt drizzle be prepared in advance?
Yes, mix the Greek yogurt, crumbled feta, lemon juice, olive oil, garlic, dill or parsley, salt, and pepper and refrigerate. Bring to room temperature before serving.
- → Are there any good substitutions for the chicken?
Grilled lamb or falafel can be excellent alternatives, maintaining the Mediterranean essence while offering variety.
- → How can this dish be customized with additional vegetables?
Adding chopped romaine or baby spinach provides extra greens and texture, complementing the existing fresh ingredients.