Description
Tender Greek-marinated chicken over zesty lemon orzo with fresh veggies and feta. Perfect work day meal prep for healthy, balanced lunches.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts (cut into bite-sized pieces)
- 1/4 cup olive oil (plus 2 tbsp for cooking)
- 2 lemons (juiced, about 1/4 cup divided)
- 4 garlic cloves (minced)
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- Salt and black pepper (to taste)
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1 English cucumber (diced)
- 1 pint cherry tomatoes (halved)
- 1/2 red onion (thinly sliced)
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley (chopped)
- 1/2 cup plain Greek yogurt (for tzatziki)
Instructions
- Step: Whisk 1/4 cup olive oil, half the lemon juice, garlic, oregano, paprika, salt, and pepper. Marinate chicken for 20 minutes.
- Step: Sear chicken in 2 tbsp oil over medium-high heat until cooked, 8-10 minutes. Set aside.
- Step: Boil chicken broth, add orzo, cook 9 minutes until tender. Mix in remaining lemon juice, oil, and parsley.
- Step: Assemble bowls: orzo base, top with chicken, cucumber, tomatoes, onion, feta. Mix yogurt with lemon for tzatziki.
Notes
Store tzatziki separately to keep veggies crisp. Reheats in 2 minutes or serve cold. Layer grains on bottom, veggies on top for best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 531 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: Greek Chicken Power Bowls with Lemon Orzo, meal prep, lunch, Mediterranean