As seen on Instagram
This Mediterranean grilled chicken orzo bowl starred in one of our most-saved reels on @huritastyrecipes — juicy lemon-oregano grilled chicken piled over tender orzo with crisp cucumber, sweet tomatoes, briny olives, and creamy feta. It is fresh, filling, and anything but boring.
Why you’ll love it
- High-protein, colorful, and ready in about 35 minutes
- The lemon-oregano dressing doubles as the chicken marinade
- Meal-prep friendly — tastes even better the next day
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 1/2 cups dry orzo pasta
- 1/4 cup olive oil, plus 2 tbsp for grilling
- 3 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1 cup cherry tomatoes, halved
- 1 English cucumber, diced
- 1/2 cup Kalamata olives, halved
- 3/4 cup crumbled feta cheese
Instructions
- Whisk the olive oil, lemon juice, garlic, oregano, 1/2 tsp salt, and pepper in a bowl. Reserve 3 tbsp for dressing; pour the rest over the chicken and marinate 20 minutes (or up to 4 hours).
- Cook the orzo in salted boiling water until al dente, about 8–9 minutes. Drain, rinse briefly, and toss with the reserved dressing.
- Heat a grill or grill pan over medium-high heat with 2 tbsp olive oil. Grill the chicken 6–7 minutes per side, until charred and cooked through (165°F internal).
- Rest the chicken 5 minutes, then slice against the grain.
- Fold the tomatoes, cucumber, and olives into the dressed orzo.
- Divide the orzo among bowls, top with sliced chicken, and shower with feta.
- Finish with an extra squeeze of lemon and serve.
Tips
- Pound the chicken to even thickness so it grills evenly without drying out.
- Toss the orzo with the dressing while warm so it absorbs maximum flavor.
- Add a spoonful of hummus or tzatziki on the side for extra creaminess.
Want more fresh, high-protein bowls? Follow @huritastyrecipes on Instagram for the reel and daily recipes.
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