Mediterranean Chicken Orzo Bowl with Lemon Feta Drizzle
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2–3
This Mediterranean Chicken Orzo Bowl with Lemon Feta Drizzle is a bright, nourishing dish that combines tender spiced chicken, fresh vegetables, and a creamy lemon-feta dressing. It’s light yet filling, perfect for lunch or dinner, and can be served warm or chilled. Every bite blends the freshness of cucumber and herbs with the richness of feta and the comfort of orzo pasta — a Mediterranean favorite in one colorful bowl.
Ingredients
For the Chicken:
400g chicken breast, diced
1 tbsp olive oil
1 tsp smoked paprika
1 tsp dried oregano
Salt & black pepper, to taste
For the Orzo Bowl:
1 cup orzo pasta, cooked according to package instructions
½ cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup kalamata olives, sliced
¼ cup red onion, thinly sliced
1 cup baby spinach or mixed greens
2 tbsp fresh parsley, chopped
For the Lemon Feta Drizzle:
¼ cup crumbled feta
2 tbsp Greek yogurt
1 tbsp lemon juice
1 tsp olive oil
½ tsp honey (optional)
Salt & black pepper, to taste
Instructions
Cook the orzo:
Bring a pot of salted water to a boil and cook orzo according to package directions until al dente. Drain, rinse briefly with cool water, and set aside.
Prepare the chicken:
In a bowl, toss diced chicken with olive oil, smoked paprika, oregano, salt, and black pepper.
Heat a skillet over medium-high heat and cook the chicken for 6–8 minutes, stirring occasionally, until golden brown and fully cooked through. Remove from heat and set aside.
Make the Lemon Feta Drizzle:
In a small blender or bowl, combine crumbled feta, Greek yogurt, lemon juice, olive oil, honey (if using), and a pinch of salt and pepper.
Blend or whisk until smooth and creamy. Adjust thickness with a splash of water if needed.
Assemble the bowl:
In serving bowls, layer the spinach or mixed greens at the base. Add the orzo, tomatoes, cucumber, olives, red onion, and cooked chicken. Sprinkle with fresh parsley.
Finish and serve:
Drizzle generously with the Lemon Feta sauce and serve immediately. Optionally, garnish with extra feta or lemon zest for a fresh touch.
Tips
Perfectly cooked orzo:
Cook it just until al dente, then drain and toss lightly with a drizzle of olive oil to prevent sticking. This keeps the grains fluffy and separate.
Flavorful chicken:
Let the chicken marinate for at least 10 minutes before cooking, even if it’s just in the seasoning and olive oil. This helps the spices absorb and gives deeper flavor.
Balance the sauce:
The feta drizzle should be tangy, creamy, and lightly salty. Taste it before serving—add more lemon for brightness, or a touch more honey if you prefer balance against the feta’s saltiness.
Serving temperature:
This dish is delicious warm, but it’s also great cold as a Mediterranean pasta salad. If serving chilled, keep the dressing separate until ready to eat.
Meal prep tip:
Store the chicken, orzo, and veggies in separate containers and combine them right before serving. Add the drizzle last for the freshest flavor.
Variations
Mediterranean Veggie Boost:
Add roasted red peppers, artichoke hearts, or grilled zucchini for extra color and texture.
Make it spicy:
Add a pinch of chili flakes or a swirl of harissa to the feta dressing for a mild kick.
Protein swaps:
Substitute the chicken with grilled shrimp, salmon, or chickpeas for a pescatarian or vegetarian version.
Add crunch:
Sprinkle with toasted pine nuts, almonds, or sunflower seeds for a bit of texture.
Creamier drizzle:
Blend in a tablespoon of olive oil or a spoonful of hummus to make the feta dressing richer and smoother.
Low-carb option:
Swap orzo for cooked cauliflower rice or quinoa for a lighter but still satisfying meal.
Herb alternatives:
Try basil, dill, or mint instead of parsley for a different Mediterranean aroma.
Q&A
Q: Can I use another type of pasta instead of orzo?
A: Yes. Small pasta shapes like couscous, ditalini, or mini shells work well. You can also swap in quinoa, bulgur, or farro for a heartier, whole-grain option.
Q: How long does this dish keep in the fridge?
A: Up to 3 days if stored in an airtight container. Keep the Lemon Feta Drizzle separate and add it just before serving to maintain freshness.
Q: Can I make this dairy-free?
A: Definitely. Use dairy-free feta and yogurt, or replace the drizzle with a tahini-lemon dressing for a similar tangy flavor.
Q: What’s the best way to reheat leftovers?
A: For a warm version, reheat the chicken and orzo lightly in a skillet or microwave. Add the fresh veggies and dressing afterward so they stay crisp.
Q: Is it okay to grill the chicken instead of pan-cooking?
A: Absolutely. Grilled chicken adds a smoky flavor that pairs beautifully with the lemon-feta drizzle. Just marinate and grill for about 5–6 minutes per side.
Nutrition
(Per Serving – 1 of 3 Servings)
(Based on chicken breast, regular orzo, and feta-yogurt dressing)
Calories: ~420 kcal
Protein: 33 g
Carbohydrates: 32 g
Fiber: 3 g
Total Fat: 18 g
Saturated Fat: 6 g
Cholesterol: 90 mg
Sodium: 520 mg
Sugar: 4 g
(Values will vary depending on your choice of pasta, feta, and oil amounts.)
Conclusion
The Mediterranean Chicken Orzo Bowl with Lemon Feta Drizzle is a fresh, balanced meal that’s as easy to make as it is satisfying. The juicy, spiced chicken complements the bright vegetables and the tangy, creamy feta sauce perfectly. Every bite feels like sunshine — wholesome, colorful, and full of Mediterranean goodness.
It’s versatile enough for meal prep, quick lunches, or casual dinners and can be served warm or cold. This bowl proves that healthy eating doesn’t have to be boring — just a mix of simple ingredients, smart seasoning, and a little Mediterranean flair.