Greek Chicken Orzo Power Bowls are perfect for lunch or dinner. They are super easy to make and packed with delicious ingredients.
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These Greek Chicken Orzo Power Bowls are so simple to make. I'm a huge fan of Greek inspired food so making Greek Power Bowls is something that happens often in my kitchen.
You guys! Have you ever seen a prettier power bowl? Okay, you probably have but it's okay. I'm still going to call this one of the prettiest bowl recipes I've ever made.
Do you love power bowls? I seriously never really knew there was a name for them until about a year ago. We've always made them but we just called them "healthy food".
I know right!
Not a very trendy or happening name!
- Orzo - You will need 4 cups of cooked orzo. Please scroll below the directions for orzo tips!
- Oil - I used olive oil for this recipe but you can also use Grapeseed, coconut or avocado oil.
- Chicken - Boneless skinless chicken breasts are what you need for this one.
- Spices - I used oregano, basil, salt and pepper for seasoning this recipe.
- Cucumber - This recipe uses greenhouse cucumbers. Slice them up any way you prefer.
- Shallots - Personally, I love shallots. Honestly, I prefer them over onions. However, if you want to substitute onions in this I recommend red onions.
- Tomatoes - Smaller tomatoes are perfect for this recipe. I used cherry tomatoes but you can use any kind you love.
- Lemon - This recipe uses lemon juice. Fresh squeezed is preferred but use whatever you have on hand.
- Tzatziki Sauce - You can use store bought or homemade Tzatziki for this salad.
- Cheese - Feta cheese is the only way to go for this recipe. If you don't like it you can omit it.
- Mint - I used fresh mint as a garnish. You can use dill if you prefer. Or leave it out completely.
How to Make Greek Chicken Orzo Power Bowls:
- First, you wan to prepare the orzo in advance. Cook it according to the directions. More info below in ORZO NOTES!
- Next, heat the olive in a large skillet over medium heat.
- Then, place the chicken pieces in the hot pan and cool until juices run clear. Remove chicken from the pan and allow it to cool then slice it into thin pieces.
- Now, cut up your cucumbers, shallots, and tomatoes into pieces. Mix them in a bowl then drizzle with the lemon juice. Next season with salt and pepper, if desired.
- Next, place the orzo in the bottom of each of the bowls.
- Then, place the sliced chicken over top.
- Add the chopped veggies to the bowl next.
- Next, add a nice spoonful of Tzatziki sauce to the bowl.
- Sprinkle feta cheese over top.
- Lastly, add fresh mint as a garnish.
What is Orzo:
- Orzo is a short-cut pasta that is shaped to look very similar to rice.
- It's often used in soup recipes because of its small size.
- It also makes a great side dish for any meal.
- You can also use it in salads and power bowls.
- Just to clarify, this recipe calls for 4 cups of COOKED ORZO.
- In order to get 4 cups of COOKED ORZO you will need to use 2 cups of UNCOOKED ORZO. That should give you the amount of finished orzo you need for this recipe.
- Orzo doubles in size when cooked, just so you can plan which saucepan to use and how to portion it out once it's cooked.
- Cook the orzo al dente so it's not mushy.
How Many People It Serve:
- This recipe can feed anywhere from 2 to 8 people, depending on how you portion it out.
- Personally, I think the sweet spot for this is 4 people but we're big eaters.
- If your boneless skinless chicken breasts are huge then you can definitely feed 6 to 8 with this recipe.
You can get the recipe for these GREEK CHICKEN ORZO POWER BOWLS on their site or scroll down and grab it on mine.
Honestly, if you make them I'd love to hear how you liked them! Food bloggers LOVE comments!
Did you add olives, did you scrap the feta cheese, did you use quinoa instead of orzo or did you add fresh lemons? I'd love to hear how you make this amazing salad your own.
Other Easy Chicken Recipes:
- Saucy Mozzarella Chicken Bake
- 30 Minute Chicken Vegetable Skillet Pasta
- Grilled Peach and Chicken Pizza with Fresh Basil
- Spicy BBQ Chicken Fajita Sliders
- Chicken and Asparagus Stir Fry with Lemon
- Easy Chicken Enchilada Casserole
- Slow Cooker Huli Huli Chicken
- Honey Baked Chicken and Potatoes
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Greek Chicken Orzo Power Bowls
- 4 cups prepared orzo pasta
- 2 tbsp olive oil
- 4 pieces boneless skinless chicken breasts
- 2 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp salt
- ½ tsp pepper
- 1 cucumber sliced and quartered
- 2 large shallots diced
- 12 cherry tomatoes halved or diced
- 2 tbsp lemon juice
- 1 cup Tzatziki sauce
- ½ cup feta cheese crumbled
- 1 bunch Fresh mint for garnish if desired
- Prepare orzo in advance according to package directions. Set aside.
- In a large skillet or non-stick pan, heat olive oil over medium heat.
- Place chicken in pan and sprinkle half of your oregano, basil, salt and pepper over top. Cook for about 6 to 8 minutes. Flip chicken over and sprinkle with remaining oregano, basil, salt and pepper. Cook for another 6 to 8 minutes, or until juices run clear and chicken is golden brown. Remove from pan and allow to cool for 5 minutes. Slice thinly.
- Cut up cucumbers, shallots and tomatoes. Mix in bowl and drizzle with lemon juice. Season with salt and pepper, if desired.
- Place orzo in bottom of each bowl. Place sliced chicken in bowl. Add veggie mixture in bowl. Add dollops of Tzatziki sauce randomly around bowl.
- Sprinkle with feta cheese.
- Add sprigs of mint, if desired.
- Serve immediately.
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This looks amazing! This would be great to add to the lunch rotation to change things up.
Thank you. I love making extra so I can have lunch for days. Ha!
Is there a recipe for the tzatziki?
I don't have one on the blog but I use:
1 English cucumber - peel the cucumber and discard the peels. Grate the rest and set aside.
2 cups plain Greek yogurt
2 tablespoons lemon juice - fresh is best
3 cloves garlic - minced
2 tablespoons fresh dill - chopped finely
Salt and pepper - to taste
Sometimes I'll add a little olive oil to it. Fresh mint is nice too, but I don't always use it because one of my kids isn't a fan.
Add a little bit of salt to your grated cucumber and allow it to sit for about 10 to 20 minutes. Then, squeeze any excess water out of your cucumbers by placing it in cheesecloth and wringing it out. You can use paper towels if you like, just a bit messier.
Then, just mix everything together in a bowl and pop in the fridge till you need it.
I'll try to make the recipe and photograph it in March to make it easier for people who want it.
This bowl is delicious!! I added a little hummus too, just so good. Definitely is going to be in our dinner rotation now!
I'm so happy you liked it. I'll have to try it with hummus.
tHIS WAS VERY GOOD LOVE IT. wELL MAKE AGAIN. since huband don't care for chicken i did pittie steakes in the air fryer and turned out good. I used tge feta cheese on mine but he had chedder cheese Next time im going ti=o do chicken. I think this would be good with Shrimp also..
Thanks so much. I am so glad you liked it. I think it would be amazing with shrimp!
How long does it keep in the fridge? For meal prep?
Hi Becca. If you leave the cucumbers and tomatoes off it then it will keep for 3 to 4 days. You can also freeze this, just leave the veggies that would go mushy out when freezing, then add fresh veggies once you thaw and reheat it. I freeze this quite often.
It's also really good reheated and made into a wrap. We did that recently and it was delicious. Let me know if you have any more questions.
Ridiculously good. Fairly easy and quick recipe. Added to the rotation.
Thanks so much Dan. I am so happy you liked the recipe and it's become a regular in your household.
Made this recipe last night, and my husband was literally licking the bowl clean!! Absolutely delicious. Only thing I changed was adding Kalamata olives. They were the perfect addition!
Ha, I love your comment. Licking the bowl is one of the best compliments ever.
I'll try Kalamata olives in mine next time I make this!