greek chicken orzo

These greek chicken orzo bowls are filled with orzo pasta, seasoned chicken breast, english cucumbers, cherry tomatoes, homemade tzatziki and feta cheese.  A healthy but easy to make dinner the whole family will enjoy.  The perfect summer evening dinner.

Greek Chicken Orzo Bowls

chicken breast

container cherry tomatoes, halved

cucumber,

dry orzo

feta cheese

olive oil

lemon, juiced

oregano

tsp marjoram

Greek seasoning

basil

garlic powder

tsp pepper

greek yogurt

English cucumber, grated water squeezed

lemon juiced

salt and pepper

garlic cloves,

dill

Start by filleting the chicken breasts.  Lay each...

Start by filleting the chicken breasts.  Lay each chicken breast flat on a cutting board, use your knife in a sawing motion to cut through the chicken so you are left with two chicken cutlets.

Place the chicken into a ziplock bag or...

Place the chicken into a ziplock bag or dish and add the chicken marinade ingredients; 1 tbsp olive oil,  juice of half a lemon, 1 tsp oregano, 1/2 tsp marjoram, 1/2 tsp greek seasoning, 1/4 tsp dried basil, 1/4 tsp garlic powder and 1/8 tsp pepper.  Mix everything together.

To make the tzatziki stir together the greek...

To make the tzatziki stir together the greek yogurt with the grated English cucumber (only 1/4 of the cucumber), lemon juice, salt, pepper, minced garlic, dried dill and olive oil.  Place in the fridge until the dinner is ready to serve.

Boil the orzo pasta per package instruction, or...

Boil the orzo pasta per package instruction, or until the texture is to your preference.  Orzo can become a bit sticky once you drain the water and it sits, so you may need to rinse it if this happens.

Heat a sauté pan over medium/high heat.  Once...

Heat a sauté pan over medium/high heat.  Once the pan is hot, drizzle some olive oil in the pan and lay the chicken down.  Flip once the first side is golden then reduce the heat to medium.  Continue cooking until the chicken is no longer pink in the center.  Remove the chicken from the sauté pan, wait 10 minutes then cut into pieces.

Chop up the cucumber, tomatoes and onion.

To serve, add the orzo in the bottom...

To serve, add the orzo in the bottom of a bowl, top with the chicken, cucumbers, tomatoes and onion.  Dollop on some tzatziki and sprinkle on feta cheese.  Optionally serve with lemon wedges.

Greek Chicken Orzo is a one-pot wonder made with tender chicken thighs, juicy cherry tomatoes, briny olives, and tangy, creamy feta cheese. This quick and easy Mediterranean-style recipe delivers a restaurant-quality meal that&#039;s sure to become a family favorite.

Greek Chicken Orzo (30 Minutes, One-Pot)

paprika

salt

black pepper

1.5 lb skinless boneless chicken thighs

olive oil (divided)

orzo

chicken stock (or broth, or water)

garlic (minced)

oz cherry (grape) tomatoes (red and yellow, sliced in half)

kalamata olives (pitted, sliced)

Castelvetrano olives (or other green olives, pitted, sliced)

lemon juice

feta cheese (crumbled

extra virgin olive oil

Heat an empty large, high-sided, heavy-bottomed skillet (such as stainless steel or cast iron) over medium heat for 3 minutes. This allows the skillet to heat through.

Season the chicken thighs on both sides, using 1 tablespoon of olive oil to rub in the seasonings: paprika, dried oregano, salt, and freshly ground black pepper.

Add 2 tablespoons of olive oil to the skillet. Add seasoned chicken thighs. Cook the chicken on one side on medium heat for 5 minutes undisturbed.

Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer until it&#39;s cooked through. The meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove from heat. Remove the chicken from the skillet, leaving the juices in.

How to sear the chicken

To the same, now empty, skillet, add uncooked orzo and minced garlic. Toast the orzo with chicken juices for about 2 minutes on medium heat, constantly stirring.

Add chicken stock and cook for about 10 minutes, uncovered, occasionally stirring to prevent the orzo from sticking to the bottom of the pan. The orzo should absorb all the liquid and be tender in about 10 minutes. You might have to add some extra liquid and/or cook longer if needed.

Cook orzo

Add halved cherry tomatoes and sliced pitted olives to the skillet with cooked orzo. Add 2 tablespoons of freshly squeezed lemon juice. Stir and gently reheat on low heat—season with salt and pepper.

Add veggies

In a medium bowl, combine cubed or crumbled feta cheese with 1 tablespoon of olive oil, dried oregano, freshly ground black pepper, and half of the chopped fresh basil.

Make feta mixture

Add the cooked chicken back to the skillet with the orzo and reheat. Top the chicken and the veggies with the feta cheese mixture. Top with the remaining chopped fresh basil.

Assembly

Another excellent recipe!  I did use bone-in chicken thighs and adjusted the cooking time. Also added a few handfuls of fresh spinach. But the olives and feta are the stars here don’t leave them out!  Looking forward to making it again.

I made this for just 2 of us and used 3 bone in and skin on thighs, followed the recipe just cooked the chicken longer (of course).  I used 1 c orzo and 2 c stock which was a bit much but I followed the “save/reheat” instructions and she has not let us down!  A perfect side dish easily reheated. This was delicious.  Every other step I followed to a tee. Thank you!

This meal was wonderful.  The flavor was rich and satisfying.  I made three simple changes - used half olives and half capers, roasted the tomatoes so they would be softer, and put a lid over after adding the feta to warm and soften the cheese.  Definitely a keeper.

Thank you for this recipe.  My son and I both really liked it.  Instead of thighs, I used chicken breast which I cut into chunks and marinated in olive oil, lemon juice, and the spices you gave for the chicken.  Cooked it and set it aside as you instructed and then on to the orzo.  It worked a treat.  I didn't have the recommended green olives but used garlic stuffed olives from Costco and they were lovely.  I was short about 1.5 ounces of feta, so added thick cottage cheese and a bit of the feta brine and it proved an acceptable save.  Will make this often.  Next time, I'll try adding spinach with the tomatoes and olives.

This recipe sounds delicious.  Do you think I can sub quinoa for the orzo?

Top 2 greek chicken orzo recipes from across the web

The most viewed greek chicken orzo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Greek Chicken Orzo Bowls

Greek Chicken Orzo (30 Minutes, One...

Top 2 greek chicken orzo recipes from across the web

The most viewed greek chicken orzo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Greek Chicken Orzo Bowls

Greek Chicken Orzo (30 Minutes, One...

The most viewed greek chicken orzo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine