If you’re looking for a vibrant, flavor-packed meal that checks all the boxes—colorful, nourishing, and seriously satisfying—let me introduce you to Greek Chicken Orzo Power Bowls. These bowls bring together juicy seasoned chicken, fluffy orzo pasta, and a rainbow of crisp veggies, all topped off with tangy feta and a creamy Greek yogurt dressing. The combination is pure Mediterranean magic, perfect for meal prep or a lively weeknight dinner, and it’s guaranteed to earn a spot in your regular rotation!
Ingredients You’ll Need
Part of what makes Greek Chicken Orzo Power Bowls so irresistible is how every ingredient plays a special role. From the zesty seasoning on the chicken to the cool, crunchy veggies, each component adds a unique taste, texture, or pop of color that ties the dish together beautifully.
- Chicken breast: Lean, tender protein that soaks up all the Greek-inspired spices and keeps you full.
- Olive oil: Adds richness and helps the spices stick to the chicken (plus, that Mediterranean flavor can’t be beat).
- Dried oregano: An essential Greek herb that brings earthy, savory depth to both the chicken and the overall bowl.
- Garlic powder: A quick way to infuse a mellow garlic undertone without the fuss of mincing cloves.
- Salt & black pepper: Basic but crucial—these elevate all the flavors and keep the seasoning balanced.
- Orzo pasta: A cute, rice-shaped pasta that gives these bowls their heartiness and makes every bite a little bit cozier.
- Cherry tomatoes: Bursts of juicy sweetness that wake up the whole dish with tang and vibrant color.
- Cucumber: Offers refreshing crunch and a cooling effect that ties in so well with the rich chicken and creamy dressing.
- Red onion: A punchy ingredient that brings zesty, sharp flavor and a bit of bite.
- Kalamata olives: Classic Greek goodness—their briny, salty pop provides the perfect counterpoint to the milder elements.
- Feta cheese: Creamy, crumbly, and a must-have for finishing these bowls with tangy decadence.
- Plain Greek yogurt: The base for a light, luscious dressing that’s both silky and protein-rich.
- Lemon juice: Adds brightness and acidity, awakening all the flavors in the dressing and across the bowl.
- Red wine vinegar: For just a touch more tang and balance in the creamy yogurt dressing.
- Fresh dill (or dried): Adds herby, aromatic lift that instantly transports you to the Mediterranean coast.
- Additional salt and pepper: For adjusting the final seasoning—taste and tweak as you build your bowls!
How to Make Greek Chicken Orzo Power Bowls
Step 1: Cook the Orzo
Bring a pot of salted water to a boil and cook the orzo according to package instructions until just al dente. Drain the orzo and spread it out on a plate or tray to cool slightly—you want it warm but not piping hot for assembly. This is the base that will soak up all the herby, zesty flavors from the rest of your Greek Chicken Orzo Power Bowls.
Step 2: Season and Sauté the Chicken
In a medium bowl, toss your bite-sized pieces of chicken breast with olive oil, oregano, garlic powder, salt, and pepper until every piece is well coated. Heat a skillet over medium-high, then add the chicken and cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Let it rest for a minute—this keeps it extra juicy!
Step 3: Whip Up the Creamy Greek Yogurt Dressing
While the chicken cooks, quickly mix together the Greek yogurt, lemon juice, red wine vinegar, dill, and a pinch of salt and pepper in a small bowl. Stir well until creamy and smooth. This speedy dressing is cool, tangy, and herby with just the right touch of brightness—trust me, it brings everything together.
Step 4: Chop, Slice, and Prep the Veggies
Slice your cherry tomatoes in half, dice the cucumber, finely chop your red onion, and slice those briny Kalamata olives. A little bit of prep work here means your bowls will look (and taste) like you ordered them at a sidewalk café in Athens.
Step 5: Assemble Your Power Bowls
Now for the best part! Divide the orzo among your serving bowls. Top each with a generous helping of golden chicken, then pile on tomatoes, cucumber, red onion, Kalamata olives, and plenty of crumbled feta. Drizzle the creamy yogurt dressing over the top, garnish with extra dill or black pepper if you’d like, and get ready to dig in. If you want to meal prep, just wait to add the dressing until you’re ready to eat.
How to Serve Greek Chicken Orzo Power Bowls
Garnishes
A big handful of fresh dill, a few extra crumbles of feta cheese, or even a squeeze of lemon can all take your Greek Chicken Orzo Power Bowls to the next level. A sprinkle of cracked black pepper or a drizzle of good olive oil right before serving will make the flavors pop and add that chef’s kiss finish.
Side Dishes
While these bowls are a complete meal on their own, you can pair them with warm pita bread, a pile of hummus, or a crisp Greek salad for a true Mediterranean spread. Sometimes I’ll add a side of roasted vegetables, or some lemony potatoes if I’m especially hungry!
Creative Ways to Present
Try piling all the components onto a big platter for a serve-yourself family-style meal, or pack the Greek Chicken Orzo Power Bowls into individual mason jars for grab-and-go lunches. You can even set up a DIY toppings bar and let everyone build their own bowl—fun, interactive, and guaranteed to please a crowd.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Chicken Orzo Power Bowls can be stored in airtight containers in the fridge for up to three days. For best results, keep the creamy yogurt dressing in a separate container and drizzle it on just before eating to maintain the freshest flavor and texture.
Freezing
While most of the ingredients freeze well, the cucumbers and tomatoes can turn a bit watery after thawing. If you want to freeze portions, store only the cooked chicken and orzo together; add fresh veggies and the dressing just before serving for that just-made taste.
Reheating
Simply reheat the chicken and orzo gently in the microwave or on the stovetop—add a splash of water or a drizzle of olive oil if needed to keep everything moist. Let the veggies and yogurt dressing stay cool and crisp, and add them right after warming up your base.
FAQs
Can I make these bowls vegetarian?
Absolutely! Swap the chicken for chickpeas, white beans, or grilled tofu for a hearty vegetarian twist that still feels just as fresh and satisfying.
What can I use instead of orzo?
Feel free to sub in any small pasta shape, quinoa, brown rice, or even couscous—anything that gives you a similar hearty base will work in Greek Chicken Orzo Power Bowls.
How long does the yogurt dressing last?
The yogurt dressing will keep well in an airtight container in the fridge for up to four days. Just give it a good stir before using, as a little separation is totally normal.
Can I serve Greek Chicken Orzo Power Bowls cold?
These bowls are delicious both warm and chilled! Cold is actually perfect for hot summer days or for prepping lunches in advance—just add the dressing right before you eat.
Do I have to use fresh dill or is dried okay?
Fresh dill brings extra herby brightness, but dried dill is an excellent substitute and still supplies that distinctive, craveable flavor.
Final Thoughts
I truly hope you give these Greek Chicken Orzo Power Bowls a try! Every bite is packed with bold flavor and bright color, and it’s the kind of fun, feel-good meal that brings people together. Grab your ingredients and treat yourself to a taste of the Mediterranean right at home—you’ll want to make this one again and again!
Print
Greek Chicken Orzo Power Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Non-Vegetarian
Description
These Greek Chicken Orzo Power Bowls are a delicious and nutritious meal option. Packed with Mediterranean flavors, this dish is easy to make and perfect for meal prep.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowls:
- 1 cup uncooked orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1 tablespoon chopped fresh dill (or 1/2 teaspoon dried dill)
- Additional salt and pepper to taste
Instructions
- Cook Orzo: Cook the orzo pasta according to package instructions, drain, and set aside to cool slightly.
- Cook Chicken: Toss the chicken with olive oil, oregano, garlic powder, salt, and pepper. Cook in a skillet over medium-high heat until golden and cooked through.
- Make Dressing: Mix Greek yogurt, lemon juice, red wine vinegar, dill, salt, and pepper to make the dressing.
- Assemble Bowls: Divide cooked orzo into serving bowls. Top with chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese. Drizzle with dressing.
- Serve: Enjoy immediately or chill for later.
Notes
- For a vegetarian version, swap the chicken with chickpeas or grilled tofu.
- You can use store-bought tzatziki as a shortcut dressing.
- This bowl can be prepped ahead and kept in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 85mg
