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For Greek Chicken Orzo Power Bowls, gather these items: - 1 lb chicken breast, diced - 1 cup orzo pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, thinly sliced - 1 cup baby spinach or arugula - 1/2 cup feta cheese, crumbled - 1/4 cup Kalamata olives, pitted and halved - 3 tablespoons olive oil - Juice of 1 lemon - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each serving of Greek Chicken Orzo Power Bowls has about: - Calories: 450 - Protein: 30g - Carbohydrates: 40g - Fat: 20g - Fiber: 4g This meal packs a punch with protein and healthy fats. You can change some ingredients if needed: - Use quinoa instead of orzo for a gluten-free option. - Swap chicken for chickpeas for a vegetarian dish. - Replace feta with a dairy-free cheese for a vegan option. - Try different veggies like bell peppers or zucchini for added crunch. These swaps keep the dish fresh and exciting! For the full recipe, check it out above. To start, grab a large pot. Fill it with water and add salt. Bring the water to a boil. Once boiling, add 1 cup of orzo pasta. Cook it for about 8-10 minutes. You want it to be al dente. After cooking, drain the orzo and set it aside. This pasta adds a nice texture to your bowls. Next, take the chicken breast and dice it into small pieces. In a medium bowl, mix the chicken with 1 tablespoon of olive oil, juice from 1 lemon, dried oregano, salt, and pepper. Make sure to coat the chicken well. Heat a large skillet on medium heat. Add the seasoned chicken and cook for about 7-10 minutes. Stir it occasionally until it turns golden brown and is fully cooked. While the chicken cooks, chop your veggies. Dice the cucumber, halve the cherry tomatoes, and slice the red onion thinly. In a large bowl, combine the cooked orzo, chicken, cherry tomatoes, cucumber, red onion, baby spinach, Kalamata olives, and crumbled feta cheese. Drizzle the remaining olive oil over the mix. Season with salt and pepper to taste. Gently toss everything together. This step brings all the flavors together. You can find the full recipe for a detailed guide. To make great chicken, start with fresh breast. I like to cut it into small cubes. This helps it cook faster and evenly. Marinate the chicken with olive oil, lemon juice, oregano, salt, and pepper. Let it sit for at least 15 minutes. This step adds flavor and keeps it juicy. When cooking, use medium heat. This gives a nice golden brown color without burning. Make sure to stir it often for even cooking. Orzo cooks quickly, so watch it closely. Boil salted water and add the orzo. Set a timer for 8 minutes. Taste a piece to check if it’s al dente. If it’s done, drain it right away. Rinsing it under cold water stops the cooking process. This keeps orzo from getting mushy. You can also add a little olive oil after draining. This helps prevent sticking. Serve Greek Chicken Orzo Power Bowls warm or at room temperature. I love adding a dollop of tzatziki sauce on top for extra flavor. Fresh herbs like dill or mint can also brighten the dish. Pair it with a simple green salad or some pita bread. For a fun twist, you can add roasted veggies or chickpeas. The Full Recipe includes all the steps to create this delicious meal. {{image_2}} You can easily make this dish vegetarian by swapping the chicken for chickpeas. Use one can of drained and rinsed chickpeas. Season them with olive oil, lemon juice, and oregano just like the chicken. Cook them in the skillet for about 5-7 minutes until warm. This keeps all the great flavors while making it plant-based! If you want to change up the taste, try different spices. You can use smoked paprika or cumin for a warm flavor. Mix in some garlic powder for extra zest. You can also add fresh herbs like dill or mint for a bright twist. Each option gives a unique touch to your Greek Chicken Orzo Power Bowls. Feel free to add seasonal veggies to your bowl. In summer, toss in zucchini or bell peppers. In fall, try roasted butternut squash or Brussels sprouts. Just chop them up and add them to the skillet while cooking the chicken or chickpeas. This not only adds color but also boosts nutrition and flavor. After enjoying your Greek Chicken Orzo Power Bowls, store any leftovers in an airtight container. Make sure to cool the dish to room temperature before sealing. This helps keep the flavors fresh. Place the container in the fridge. Your leftovers will stay good for up to three days. To reheat your Greek Chicken Orzo Power Bowls, use the microwave or a skillet. If using the microwave, place a portion in a bowl and cover it. Heat in short bursts, stirring in between. This keeps it from drying out. If you use a skillet, add a splash of water or olive oil. Heat on medium until warm. Stir often to prevent sticking. You can freeze Greek Chicken Orzo Power Bowls, but be aware that some ingredients may change in texture. To freeze, pack the cooled dish in a freezer-safe container. Leave some space at the top for expansion. It can last up to three months in the freezer. When ready to eat, thaw overnight in the fridge. Reheat thoroughly before serving. For the full recipe, check the detailed instructions above. To reheat Greek Chicken Orzo Power Bowls, use the microwave or stovetop. If using a microwave, place the bowl in for 1-2 minutes. Stir halfway for even heating. On the stovetop, warm in a pan over low heat for about 5 minutes. You can add a splash of water to keep it moist. Yes, you can make Greek Chicken Orzo Power Bowls ahead of time. Cook the chicken and orzo, then mix them with the veggies. Store in the fridge for up to three days. Just add the feta and olives right before serving. This keeps them fresh and tasty. To make Greek Chicken Orzo Power Bowls dairy-free, simply skip the feta cheese. You can use avocado or a dairy-free cheese if you want a creamy texture. Another option is to add extra veggies for flavor and nutrition. This way, you still get a delicious meal without dairy. For the full recipe, check out the detailed steps and ingredients above! This blog post covered key points about making Greek Chicken Orzo Power Bowls. We detailed ingredients, cooking steps, and tips for great results. You learned how to customize and store this dish, making it even more enjoyable. In conclusion, this recipe is flexible and delicious. You can create a meal that fits your tastes. Try it out and see how easy it is to enjoy healthy food at home.

- Greek Chicken Orzo Power Bowls

Elevate your mealtime with Greek Chicken Orzo Power Bowls! This delicious dish combines tender chicken, savory orzo, fresh veggies, and creamy feta for a nutritious and satisfying meal. In just 30 minutes, you can prepare this vibrant bowl packed with flavor and Mediterranean goodness. Ready to impress your taste buds? Click through for the full recipe and make dinner exciting again!
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Ingredients
  

1 lb chicken breast, diced

1 cup orzo pasta

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, thinly sliced

1 cup baby spinach or arugula

1/2 cup feta cheese, crumbled

1/4 cup Kalamata olives, pitted and halved

3 tablespoons olive oil

Juice of 1 lemon

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Orzo: In a large pot, bring salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

    Season the Chicken: In a medium bowl, combine diced chicken, 1 tablespoon olive oil, lemon juice, dried oregano, salt, and pepper. Mix well to coat.

      Cook the Chicken: Heat a large skillet over medium heat. Add the seasoned chicken and cook for about 7-10 minutes, or until fully cooked and golden brown, stirring occasionally.

        Prepare the Vegetables: While the chicken is cooking, chop the cucumbers, halve the cherry tomatoes, and thinly slice the red onion.

          Combine Ingredients: In a large bowl, add the cooked orzo, cooked chicken, cherry tomatoes, cucumber, red onion, baby spinach, Kalamata olives, and feta cheese. Drizzle with the remaining olive oil and season with salt and pepper to taste. Gently toss to combine.

            Serve: Divide the orzo mixture into bowls and garnish with fresh parsley.

              Prep Time: 15 min | Total Time: 30 min | Servings: 4