Creamy Mediterranean Chicken Orzo Bowl

Creamy Mediterranean Chicken Orzo Bowl

What this dish is

Juicy, spice-rubbed pan-seared chicken over lemony orzo, topped with a creamy garlic-herb yogurt sauce, and finished with a fresh spinach–feta salad. Bright, savory, cozy, and fresh all at once.

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Ingredients (serves 2–3)

Chicken

• 1 lb (450 g) boneless, skinless chicken breast or thighs

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp dried oregano

• ½ tsp ground cumin

• ½ tsp salt

• ¼ tsp black pepper

• Optional: pinch of chili flakes

Orzo

• 1 cup orzo pasta

• 2 cups chicken broth (or water)

• 1 tbsp olive oil or butter

• Zest of ½ lemon

• Salt & pepper, to taste

Creamy Yogurt Sauce

• ¾ cup Greek yogurt (full-fat recommended)

• 1 clove garlic, finely grated

• 1 tbsp lemon juice

• 1 tbsp olive oil

• ½ tsp dried oregano or dill

• Salt & pepper, to taste

Spinach Salad

• 2 cups fresh spinach, lightly chopped

• ¼ cup crumbled feta

• 2 tbsp finely diced red onion

• 1 tsp olive oil

• 1 tsp lemon juice

• Pinch of salt

Garnish

• Fresh parsley or oregano, chopped

• Lemon slices or wedges

• Extra cracked black pepper

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Step-by-Step Instructions

1. Marinate the Chicken

In a bowl, mix olive oil, paprika, garlic powder, oregano, cumin, salt, pepper, and chili flakes.
Coat the chicken well and let it sit at least 15 minutes (30–60 minutes if you’ve got time).

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2. Cook the Orzo

1. Bring chicken broth to a boil.

2. Add orzo and a pinch of salt.

3. Cook 8–10 minutes, stirring occasionally, until tender and glossy.

4. Drain if needed, then stir in olive oil or butter and lemon zest.

5. Season with salt and pepper. Cover and keep warm.

Pro tip: Orzo should be saucy, not dry.

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3. Make the Yogurt Sauce

In a small bowl, whisk together:

• Greek yogurt

• Garlic

• Lemon juice

• Olive oil

• Oregano (or dill)

• Salt & pepper

Taste and adjust—this sauce should be tangy, garlicky, and creamy.

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4. Sear the Chicken

1. Heat a skillet over medium-high heat with a drizzle of olive oil.

2. Cook chicken 4–6 minutes per side until deeply golden and cooked through (internal temp ~165°F / 74°C).

3. Rest 5 minutes, then slice.

That char = flavor. Don’t rush this step 🔥

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5. Toss the Spinach Salad

Gently toss spinach with olive oil, lemon juice, red onion, feta, and a pinch of salt.

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Assemble the Bowl

1. Spoon orzo into a bowl.

2. Top with sliced chicken.

3. Drizzle generously with yogurt sauce.

4. Add the spinach salad on the side.

5. Finish with herbs, lemon slices, and cracked pepper.

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Optional Upgrades

• Add roasted cherry tomatoes or olives

• Swap spinach for arugula

• Use turmeric or saffron in the orzo for extra color

• Grill the chicken instead of pan-searing