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A rustic, hearty Greek chicken bowl, captured in a close-up macro shot with a shallow depth of field, showcasing the perfectly grilled chicken and fresh vegetables.

The Ultimate Greek Chicken Bowls: A Rustic & Hearty Masterpiece

Create the most delicious and authentic Greek Chicken Bowls with this easy-to-follow recipe. Featuring perfectly grilled chicken, fresh orzo, crisp veggies, and a creamy tzatziki sauce, it's the ultimate healthy and satisfying weeknight meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts (about 1 lb or 450g)
  • 1/4 cup extra virgin olive oil (60ml)
  • 1 large lemon, juiced
  • 2 tsp dried oregano
  • 1 tsp garlic powder
  • 1 pinch red pepper flakes
  • 1 cup dry orzo (200g) cooked according to package directions
  • 1 cup cherry tomatoes (150g) halved
  • 1 large English cucumber chopped
  • 1/2 medium red onion thinly sliced
  • 1/2 cup crumbled feta cheese (75g)
  • 1 cup tzatziki sauce (240g)
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Equipment

  • 1 Grill or Grill Pan
  • 1 Medium Pot
  • 2 Mixing bowls

Method
 

  1. In a medium bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, red pepper flakes, salt, and pepper. Add the chicken breasts, coat completely, and marinate for at least 30 minutes.
  2. While the chicken marinates, bring a medium pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain well and set aside.
  3. Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6-8 minutes per side, until char marks appear and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5-10 minutes before slicing.
  4. Divide the cooked orzo among bowls. Top with sliced chicken, cucumbers, cherry tomatoes, and red onions. Add a dollop of tzatziki, sprinkle with feta, and garnish with parsley and red pepper flakes. Serve with a lemon wedge.

Notes

Don't Skip the Marinade: Even 30 minutes makes a huge difference.
Rest Your Chicken: Letting the grilled chicken rest before slicing is the secret to keeping it incredibly juicy.
Salt Your Orzo Water: Treat pasta water like the sea to season the orzo itself.
Fresh is Best: Use fresh parsley for garnish and fresh lemon juice for the best flavor.