Greek Chicken Orzo Bowl with Tzatziki

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.