Greek Chicken & Orzo Bowls

Greek Chicken & Orzo Bowls

1fat
1protein
2starch
0.5dairy
1vegetable
print button
share button

Craving Greek cuisine? Don't order in, try making these Greek chicken and orzo bowls instead. This recipe is perfect for lunch or dinner and would be great as a meal prep staple.

icon1 bowl (1/4 of recipe)
icon35 minutes
Dinner
PCOS Friendly
IBD
Diverticulosis
Ingredients
4 servings
minus icon
plus icon
  • Orzo, dry
    8 ounces
  • Chicken breast, cut into cubes
    1 pound
  • Low sodium chicken or vegetable stock
    2 cups
  • Kalamata olives, pitted
    1/2 cup
  • Feta cheese
    1/2 cup
  • Artichoke hearts, quartered
    1 14 oz can
  • Cherry tomatoes, cut in half
    6 ounces
  • Olive oil
    1 teaspoon
  • Paprika
    2 teaspoon
  • Dried oregano
    1 tablespoon
  • Salt
    2 teaspoon
  • Pepper
    1 teaspoon
  • Garlic powder
    2 teaspoon
  • Freh mint (for garnish)
    1 tablespoon
Directions
  • 1
    Cut your chicken into 1-inch cubes and place in a bowl. Season with paprika, oregano, garlic powder, salt, and pepper.
  • 2
    In a large skillet on medium-high heat, add olive oil and chicken. Cook until browned on all sides and cooked through. (About 5-6 minutes)
  • 3
    Remove the chicken from the skillet and set aside. Add 2 cups of vegetable or chicken stock and orzo. Cook, stirring often until broth is almost all absorbed (about 10 minutes).
  • 4
    Assemble your bowls! Add ½ cup orzo, top with 4oz chicken and disperse your toppings evenly between 4 bowls – kalamata olives, feta cheese, cherry tomatoes, artichoke hearts and garnish with fresh mint.