Greek Chicken Orzo Bowl with Tzatziki

Serves

2–3 people (very generously)

Ingredients

Marinated Greek Chicken

1½ lb (700 g) boneless, skinless chicken thighs (juicier than breasts)
3 tbsp olive oil
2 tbsp fresh lemon juice
3 cloves garlic, minced
1½ tsp dried oregano
1 tsp paprika
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper

Lemon Orzo

1½ cups dry orzo pasta
2½ cups chicken broth (or water + bouillon)
1 tbsp olive oil
1 tbsp butter (optional but excellent)
Zest of ½ lemon
Salt, to taste

Tzatziki Sauce

1 cup full-fat Greek yogurt
½ large cucumber, grated
1 tbsp olive oil
1 tbsp lemon juice
1 clove garlic, finely grated
1 tbsp fresh dill or parsley, chopped
Salt, to taste

Tomato & Cucumber Salad

1 cup cherry tomatoes, halved
1 cup cucumber, diced
¼ cup red onion, finely chopped
1 tbsp olive oil
1 tsp red wine vinegar or lemon juice
Salt & pepper, to taste

Quick Pickled Red Onions (optional but 🔥)

½ red onion, thinly sliced
¼ cup red wine vinegar
¼ cup warm water
1 tsp sugar
½ tsp salt

Garnishes

Crumbled feta cheese
Fresh parsley, chopped
Extra olive oil
Lemon wedges

Instructions

1. Marinate the Chicken

In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper.
Add chicken and coat well.
Marinate at least 30 minutes, ideally 2–12 hours in the fridge.

2. Make Pickled Onions (Optional)

Combine vinegar, warm water, sugar, and salt.
Add sliced red onions and let sit 15–30 minutes.
Drain before serving.

3. Prepare Tzatziki

Grate cucumber and squeeze out excess liquid using a towel.
Mix yogurt, cucumber, olive oil, lemon juice, garlic, herbs, and salt.
Chill until ready to serve (gets better with time).

4. Cook the Orzo

Heat olive oil and butter in a saucepan.
Add dry orzo and toast for 1–2 minutes until lightly golden.
Pour in chicken broth and bring to a simmer.
Cook 8–10 minutes, stirring occasionally, until tender and creamy.
Stir in lemon zest and salt to taste.
Cover and keep warm.

5. Cook the Chicken

Grill (best flavor):

Grill over medium-high heat, 5–6 minutes per side.

OR Pan-Seared:

Heat a skillet with a little oil.
Cook chicken 6–7 minutes per side until deeply golden.

Rest chicken 5 minutes, then chop or slice.

6. Assemble the Bowl

Spoon lemon orzo into a bowl.
Add chopped chicken on top.
Dollop generously with tzatziki.
Add tomato-cucumber salad and pickled onions.
Finish with feta, parsley, olive oil, and lemon juice.

Pro Tips

Chicken thighs = juicier, more authentic flavor.
Toasting the orzo is key for depth.
Don’t skip squeezing the cucumber — watery tzatziki is the enemy.
This meal is amazing cold the next day.