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!
- 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
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.
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.
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