Greek Chicken Orzo Power Bowls are perfect for lunch or dinner. They are super easy to make and packed with delicious ingredients. These bowls are ideal for meal prep and are freezer friendly!
This post has been sponsored by Produce Made Simple. All thoughts and opinions are my own. Thanks to all the companies, and readers, who help support Cravings of a Lunatic.
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!
Ingredient Notes:
- 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.
- Serve!
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.
Orzo Notes:
- 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.
Obviously, I used Greenhouse cucumbers for this recipe because they abundant in our area. Ontario greenhouse grown cucumbers are available here all year round. That is definitely a huge perk for me.
In Ontario, Greenhouses are located from Windsor to Niagara and as far north as Ottawa. Larger greenhouses are located around the Leamington, London and Niagara regions.
Learn more about Greenhouse Grown Produce on the Produce Made Simple site. You can also find information on Greenhouse Tomatoes and Greenhouse Bell Peppers, as well.
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
Ingredients
- 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
- 1/2 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
- 1/2 cup feta cheese crumbled
- 1 bunch Fresh mint for garnish if desired
Instructions
- 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.
Notes
Nutrition
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Toodles! xx
Kimberly @ The Daring Gourmet says
Oh my goodness, Kim, the FLAVORS in this – looks fabulous!
Kim Beaulieu says
Thanks so much Kimberly. Every time I make Greek salads and bowls I feel like I’m 16 again and working on weekends so I can buy makeup and clothes! Ha!
Nicole Hood says
So gorgeous! I love Greek flavors too especially feta!
Kim Beaulieu says
Thanks Nicole. This was so fun. Greek food is such a big part of my childhood.
Helen of Fuss Free Flavours says
Such a tasty bowl of delicious ingredients. All so fresh and full of goodness. I’m really looking forward to warmer weather here in The UK, so I can enjoy bowls like this.
Kim Beaulieu says
Thanks so much Helen. We’ve had a couple of warm days here. Yesterday was gorgeous. I’m looking forward to a summer of grilling.
Christine @ Happy Veggie Kitchen says
You aren’t wrong – that bowl is insanely pretty! I had no idea that there were so many greenhouses growing fresh veggies in Ontario. That’s really cool!
Kim Beaulieu says
Thanks Christine. We’re super lucky to live so close to the Leamington ones. Makes getting fresh veggies easy.
Ginny says
I’m all about power bowls and I can’t get enough of that beautiful vegetable mix. Cukes really make a salad special!
Kim Beaulieu says
Thanks so much Ginny!
Annemarie @ justalittlebitofbacon says
Grain bowls, power bowls, Buddha bowls – give me all the bowls! I love having my whole meal in one balanced bowl. And your Greek chicken orzo bowl looks like a great one with lots of fresh cucumbers and juicy chicken.
Kim Beaulieu says
Thanks Annemarie. I feel the same way. I’m a sucker for breakfast bowls!!
Nick @ GreekBoston.com says
I agree, we’re all about simplicity in my house. One pan, one bowl, etc.! Greek salads are a go-to and it’s great that it’s delicious and healthy too.
Kim Beaulieu says
Thanks Nick. Glad I’m not the only one who likes to keep things simple.
Taylor @ Food Faith Fitness says
Powerful AND delicious! I could eat these bowls all day long!
Kim Beaulieu says
Thanks so much Taylor.
Kris says
I would legitimately like to eat these every day for lunch!
Kim Beaulieu says
I feel the same way Kris.
JulieD says
What a great idea! I have to have this soon!! Looks like a whole bowl of summer to me!
Morgan says
Where’s the actual recipe at
Kim Beaulieu says
Hi Morgan. You can find it on the Produce Made Simple site. Here’s the link: https://producemadesimple.ca/greek-chicken-orzo-power-bowls/
Hope you get a chance to try it!
Tannis says
On the recipe, it doesn’t say how many servings it is. I’m assuming 4 since you use 4 chicken breasts?
Kim Beaulieu says
It serves 4- 6 depending on your appetite.
Ama says
This looks so good but I just can’t find the ingredients. Do I need to click on a link?
Kim Beaulieu says
Hi Ama. Sorry for the confusion. I did this recipe for a client so it’s hosted on their website. You can find it here—> https://producemadesimple.ca/greek-chicken-orzo-power-bowls/
They have a print recipe button so their site is very user friendly. Let me know if you need anything else. Hope you love the recipe.
Suzanne says
This looks amazing and I think I might give it a try tomorrow for lunch.
Kim Beaulieu says
Thanks Suzanne. I hope you love it.
Kyla says
I can’t find the recipe???
Kim Beaulieu says
Hi Kyla. Can you see it now? I’ve updated it so it should be just past the 6th image or if you click the “JUMP TO RECIPE” button at the top it will take you right to it. Let me know if you have any more issues. If you can’t find leave me your email and I’ll send it to you.
Thanks.
Veronica says
How much orzo do I need to boil to make 4 cups?
Kim Beaulieu says
Hi Veronica. Orzo will double in size so you will need 2 cups of uncooked orzo to make 4 cups of cooked. Hope that helps. Cook it al dente.
Thanks for asking. I’ll go make a quick note in the recipe in case anyone else was wondering that as well. Much appreciated.
Shelby says
At the risk of sounding like an absolute fool, I have to ask: is this meant to be eaten warm or cold? I am looking hard at this recipe for meal prep lunches, but I’m struggling with the thought of nuking tzatziki sauce and those crispy raw veggies. I know, just don’t heat it up right? Well my office at work is an igloo and I look forward to a warm, but healthy lunch to encourage a brief moment of thawing out. Let me know, thanks!
Kim Beaulieu says
Hi Shelby. No cooking question is ever foolish in my opinion. I’m always happy to answer questions from readers.
If I were freezing this I would leave out the veggies and tzatziki until I reheated it. Then I add the other ingredients. That’s usually what we do. You can freeze tzatziki separately, it just changes the consistency a bit. We’ve eaten this cold too. It’s just like a pasta salad when cold so it’s great that way too. Basically it’s just personal preference.
Let me know if you have any other questions.
Des says
Oh my gosh! What a hearty dish! I’d love this for lunch!
Kim Beaulieu says
Thanks! It’s one of my personal favourites!