Save I stumbled onto this bowl on a Tuesday night when I had leftover orzo and a craving for something bright. The chicken sizzled on the grill pan, filling the kitchen with oregano and garlic, and I tossed together whatever looked good in the fridge. It turned out better than I expected—tangy, filling, and colorful enough to feel like a small escape.
I made this for a friend who was convinced she didnt like orzo. She finished her bowl before I even sat down, then asked if there was more in the fridge. That was the moment I realized this wasnt just another weeknight dinner—it was the kind of thing people remember and ask you to make again.
Ingredients
- Boneless, skinless chicken breasts: These marinate quickly and grill evenly, giving you tender slices without much fuss.
- Olive oil: Use a good one here—it flavors both the marinade and the drizzle, so quality matters.
- Garlic: Fresh cloves add sharpness and warmth that dried garlic just cant match.
- Lemon juice: Brightens everything and balances the richness of the yogurt and feta.
- Dried oregano: The backbone of Greek flavor, earthy and slightly floral.
- Ground cumin and smoked paprika: These add depth and a hint of warmth without making the dish spicy.
- Orzo pasta: Small, tender, and great at soaking up the drizzle—treat it like rice in a grain bowl.
- Cucumber and cherry tomatoes: Cool, crisp, and juicy, they cut through the richness and add color.
- Red onion: Slice it thin so it stays sharp but not overpowering.
- Kalamata olives: Briny and bold, they bring a salty punch that ties the whole bowl together.
- Greek yogurt and feta cheese: The creamy, tangy heart of the drizzle—dont skimp on either.
- Fresh dill or parsley: A handful of herbs makes everything taste brighter and more alive.
Instructions
- Marinate the Chicken:
- Whisk together olive oil, garlic, lemon juice, oregano, cumin, paprika, salt, and pepper in a bowl. Toss the chicken breasts in the marinade and let them sit for at least 15 minutes, or up to two hours if you have the time.
- Cook the Orzo:
- Boil a large pot of salted water and cook the orzo until al dente, about 8 to 10 minutes. Drain it well so it doesnt get soggy in the bowl.
- Grill the Chicken:
- Heat a grill pan or skillet over medium-high heat and cook the chicken for 5 to 7 minutes per side until the juices run clear. Let it rest for a few minutes, then slice it thin so every bite is tender.
- Prepare the Feta-Yogurt Drizzle:
- Combine Greek yogurt, crumbled feta, lemon juice, olive oil, minced garlic, chopped herbs, salt, and pepper in a small bowl. Stir until smooth and creamy.
- Assemble the Bowls:
- Divide the orzo among four bowls and top with sliced chicken, cucumber, tomatoes, red onion, and olives. Drizzle the feta-yogurt sauce generously over everything.
- Garnish and Serve:
- Sprinkle with extra fresh herbs and add lemon wedges on the side if you like. Serve right away while everything is still fresh.
Save One evening I packed these bowls for lunch the next day, and my coworker leaned over and asked what smelled so good. I offered her a bite, and she ended up writing down the recipe on a Post-it note. It felt good knowing something I made in my own kitchen could travel like that.
Make It Your Own
If youre not in the mood for chicken, grilled lamb works beautifully here, especially if you add a pinch of cinnamon to the marinade. Falafel is another solid choice if you want to keep it vegetarian—just crumble a few patties over the orzo and drizzle as usual. I've also tossed in chopped romaine or baby spinach when I wanted more greens, and it never hurt.
Storage and Leftovers
These bowls hold up well in the fridge for up to two days if you keep the drizzle separate. The orzo absorbs liquid over time, so a quick splash of lemon juice or olive oil before reheating brings it back to life. I usually eat leftovers cold straight from the container, and honestly, they taste just as good that way.
Serving Suggestions
This bowl is filling on its own, but if youre feeding a crowd, set out warm pita bread and hummus on the side. A crisp white wine like Sauvignon Blanc cuts through the richness nicely, though sparkling water with lemon works just as well. Sometimes I double the drizzle and use the extra as a dip for vegetables or crackers later in the week.
- Add a handful of toasted pine nuts or slivered almonds for crunch.
- Swap orzo for couscous or farro if thats what you have on hand.
- Serve with a simple side salad dressed in lemon and olive oil.
Save This recipe has become my go-to when I want something that feels special without the effort. I hope it lands on your table as easily as it did on mine.
Recipe Questions & Answers
- → Can I use a different protein instead of chicken?
Yes, grilled lamb or falafel work well as alternatives to chicken for this dish, offering different Mediterranean flavors.
- → Is orzo pasta the only pasta option for this bowl?
You can substitute orzo with gluten-free or small-shaped pasta varieties to suit dietary needs without changing the dish’s character.
- → How should I marinate the chicken for best flavor?
Combine olive oil, garlic, lemon juice, oregano, cumin, smoked paprika, salt, and pepper, then marinate the chicken for at least 15 minutes or up to 2 hours.
- → What is the best way to prepare the feta-yogurt drizzle?
Mix Greek yogurt, crumbled feta, lemon juice, olive oil, minced garlic, chopped dill or parsley, salt, and pepper until smooth and creamy.
- → Can the dish be served cold or warmed?
This bowl can be served warm or at room temperature, making it versatile for different serving preferences.
- → What sides or drinks pair well with this Mediterranean bowl?
A crisp white wine like Sauvignon Blanc complements the fresh and tangy flavors, and adding greens like romaine or spinach works well as a side.