Greek Chicken Power Bowls with Lemon Orzo
Tender Greek-marinated chicken over zesty lemon orzo with fresh veggies and feta. Perfect work day meal prep for healthy, balanced lunches.
Equipment
- Skillet
- Pot
- Meal prep containers
Ingredients
- 1.5 pounds boneless skinless chicken breasts cut into bite-sized pieces
- 1/4 cup olive oil plus 2 tbsp for cooking
- 2 lemons juiced, about 1/4 cup divided
- 4 garlic cloves minced
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1 English cucumber diced
- 1 pint cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley chopped
- 1/2 cup plain Greek yogurt for tzatziki
Instructions
- Whisk 1/4 cup olive oil, half the lemon juice, garlic, oregano, paprika, salt, and pepper. Marinate chicken for 20 minutes.
- Sear chicken in 2 tbsp oil over medium-high heat until cooked, 8-10 minutes. Set aside.
- Boil chicken broth, add orzo, cook 9 minutes until tender. Mix in remaining lemon juice, oil, and parsley.
- Assemble bowls: orzo base, top with chicken, cucumber, tomatoes, onion, feta. Mix yogurt with lemon for tzatziki.
Notes
- Store tzatziki separately to keep veggies crisp.
- Reheats in 2 minutes or serve cold.
- Layer grains bottom, veggies top for best texture.