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    Home » 30 Minute Recipes

    Greek Chicken Orzo Power Bowls

    Published: Apr 28, 2021 · Modified: Nov 19, 2022 by Kim Beaulieu · This post may contain affiliate links

    383.8K shares
    • 2.4K
    Jump to Recipe Jump to Video Print Recipe

    Greek Chicken Orzo Power Bowls are perfect for lunch or dinner. They are super easy to make and packed with delicious ingredients.

    overhead image of Greek chicken orzo power bowls on a white napkin

    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!

    overhead image of Greek chicken orzo power bowls on a white napkin with sliced cucumbers and tomatoes nearby

    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:

    1. First, you wan to prepare the orzo in advance. Cook it according to the directions. More info below in ORZO NOTES!
    2. Next, heat the olive in a large skillet over medium heat.
    3. 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.
    4. 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.
    5. Next, place the orzo in the bottom of each of the bowls.
    6. Then, place the sliced chicken over top.
    7. Add the chopped veggies to the bowl next.
    8. Next, add a nice spoonful of Tzatziki sauce to the bowl.
    9. Sprinkle feta cheese over top.
    10. Lastly, add fresh mint as a garnish.
    11. Serve!

    overhead image of Greek chicken orzo power bowls on a white napkin with sliced vegetables all around

    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.

    overhead image of Greek chicken orzo power bowls in big bowl

    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.

    overhead image of Greek chicken orzo power bowls with ingredients scattered on tabletop

    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

    Greek Chicken and Orzo Power Bowls in a red bowl on a white napkin

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    overhead image of Greek chicken orzo power bowls on a white napkin
    Print Pin
    3.66 from 255 votes

    Greek Chicken Orzo Power Bowls

    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!
    Course Dinner
    Cuisine Greek
    Keyword greek chicken power bowl, power bowl
    Prep Time 5 minutes minutes
    Cook Time 12 minutes minutes
    Resting Time 5 minutes minutes
    Total Time 22 minutes minutes
    Servings 6
    Calories 531kcal

    Equipment

    • 15 inch Cast Iron Skillet
    • Cutting Board
    • Glass Mixing Bowl

    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
    • 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
    US Customary - Metric

    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.

    Video

    Notes

    Orzo tips: 2 cups of uncooked orzo pasta should equal approximately 4 cups cooked orzo. It should double in size when cooked. Make sure to cook it al dente so it's not mushy. 
    This recipe can feed anywhere from 2 to 8 people depending on how you portion it out. 
    Originally posted on April 11, 2018.

    Nutrition

    Calories: 531kcal | Carbohydrates: 84g | Protein: 17g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 738mg | Potassium: 439mg | Fiber: 5g | Sugar: 7g | Vitamin A: 443IU | Vitamin C: 12mg | Calcium: 190mg | Iron: 3mg

    Greek Chicken Orzo Power Bowls served in a red bowl on a table

    Thanks for visiting today!

    If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more side dish recipes as well.

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    Toodles! xx

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    This post may contain affiliate links. Read my disclosure policy.

    Reader Interactions

    Comments

    1. Ella

      January 02, 2022 at 8:03 pm

      This looks amazing! This would be great to add to the lunch rotation to change things up.

      Reply
      • Kim Beaulieu

        January 19, 2022 at 7:23 pm

        Thank you. I love making extra so I can have lunch for days. Ha!

        Reply
    2. Katie

      February 09, 2022 at 2:58 pm

      Is there a recipe for the tzatziki?

      Reply
      • Kim Beaulieu

        February 25, 2022 at 3:23 pm

        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.

        Reply
    3. Betsy C

      February 09, 2022 at 7:44 pm

      5 stars
      This bowl is delicious!! I added a little hummus too, just so good. Definitely is going to be in our dinner rotation now!

      Reply
      • Kim Beaulieu

        February 25, 2022 at 3:14 pm

        I'm so happy you liked it. I'll have to try it with hummus.

        Reply
      • Rachel

        May 09, 2023 at 7:41 pm

        I have made this recipe three times over the course of three weeks for three different sets of guests. It has become my favorite go-to recipe when I need something quick and healthy. I added Kalamata olives and garbanzo beans. I also found a dynamite recipe for Tzatziki. Tonight I am mixing up by serving it over steamed rice due to a gluten allergy. I love it!!!

        Reply
        • Kim Beaulieu

          August 29, 2023 at 2:57 pm

          I'm so happy to hear you like the recipe so much. Can't hear that enough.

          Reply
    4. Ilene

      March 11, 2022 at 11:57 am

      5 stars
      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..

      Reply
      • Kim Beaulieu

        March 15, 2022 at 2:06 pm

        Thanks so much. I am so glad you liked it. I think it would be amazing with shrimp!

        Reply
    5. Becca

      May 23, 2022 at 7:49 am

      How long does it keep in the fridge? For meal prep?

      Reply
      • Kim Beaulieu

        May 24, 2022 at 9:30 pm

        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.

        Reply
    6. Dan

      June 02, 2022 at 9:04 pm

      5 stars
      Ridiculously good. Fairly easy and quick recipe. Added to the rotation.

      Reply
      • Kim Beaulieu

        June 23, 2022 at 4:45 pm

        Thanks so much Dan. I am so happy you liked the recipe and it's become a regular in your household.

        Reply
    7. Ashley

      November 30, 2022 at 2:54 am

      5 stars
      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!

      Reply
      • Kim Beaulieu

        November 30, 2022 at 1:24 pm

        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!

        Reply
    8. Jeannette

      April 01, 2023 at 8:28 pm

      Sounds amazing! If you are meal prepping this for lunch would you eat it cold or keep the orzo separate from the veggies and warm it up before mixing?

      Reply
      • Kim Beaulieu

        April 18, 2023 at 2:58 pm

        Hi Jeanette. I'd likely keep the orzo and chicken separate so I could reheat them.

        Cucumbers don't freeze well so those I'd add fresh if I was freezing these. But if you're just popping stuff in containers in the fridge for the week you can add the cucumbers at the time of prep.

        If you can find meal prep containers with dividers you could separate the cooked parts and veggie parts. I usually just use mason jars and put them in separate jars.

        Reply
    9. Kat

      May 08, 2023 at 7:05 pm

      5 stars
      This has become a staple in our meal planning. We eat it about twice a month! Served with grilled naan on the side! So fresh and tasty.

      Reply
      • Kim Beaulieu

        August 29, 2023 at 2:58 pm

        So happy you like the recipe. Love that you served it with naan. We love that too!

        Reply
    10. Bridget

      June 05, 2023 at 11:51 pm

      5 stars
      This was soooo yummy! Thank you for taking the time to share this amazing recipe. I made it just for myself and I kept saying out loud yummmm this is so good ha

      Looking forward to making this again!

      Reply
      • Kim Beaulieu

        July 16, 2023 at 2:19 pm

        Thanks so much. I am so happy you liked it.

        Reply
    11. Anonymous

      July 03, 2023 at 1:13 pm

      Can you eat this cold?

      Reply
      • Kim Beaulieu

        July 16, 2023 at 2:11 pm

        Yes, absolutely!

        Reply
    12. Shandra

      July 15, 2023 at 9:19 am

      I know I'm late to the party but this was SO good!!! It was easy to prepare and I had just about everything on hand. I prepared garbanzo beans that I cooked with a little chili powder and cumin and I also added kalamata olives to the bowl. I even bought naam bread but we dived into the bowls so quickly we forgot the bread. Delish😋

      Reply
      • Kim Beaulieu

        July 16, 2023 at 2:18 pm

        Thanks so much. I love the changes you made and will be trying your version next time I make this!

        Reply
    13. Mimi Rippee

      August 31, 2023 at 6:36 pm

      I’ve never made a “bowl.” I’m just stubborn that way. But I do love all of these ingredients!

      Reply
      • Kim Beaulieu

        October 06, 2023 at 7:48 pm

        Ha, I hear you. I have opinions on food trends too. Don't even get me started on cauliflower steak, lol. Sadly, I have to use trends for SEO purposes.

        No matter how you serve this, it's delicious. Hope you get a chance to try it.

        Reply
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