Save to Pinterest I stumbled onto this bowl on a Tuesday night when I had leftover orzo and a craving for something bright. The chicken sizzled on the grill pan, filling the kitchen with garlic and oregano, and I remember thinking it smelled more like a street corner in Athens than my cramped apartment. I tossed together what I had—cucumbers, tomatoes, a tub of Greek yogurt—and it turned into one of those meals that tastes better than it has any right to. Now it's my go-to whenever I need dinner to feel like a small escape.
The first time I made this for friends, I doubled the recipe and ran out of bowls. We ended up eating it straight from the pan, passing around lemon wedges and arguing over who got the last of the yogurt sauce. One friend said it reminded her of a trip to Mykonos, which felt like the highest compliment I could get for something I threw together on a whim. It's become the meal I make when I want to impress without stressing.
Ingredients
- Boneless, skinless chicken breasts: These marinate quickly and grill up tender, but don't skip the resting time or they'll dry out on you.
- Olive oil: Used in both the marinade and the drizzle, it adds richness and helps the spices cling to the chicken.
- Garlic: Fresh is best here, minced finely so it melts into the marinade and the yogurt sauce without overpowering.
- Lemon juice: Brightens everything and cuts through the richness of the feta and yogurt.
- Dried oregano: The backbone of that Greek flavor, earthy and a little floral.
- Ground cumin and smoked paprika: These add warmth and a hint of smokiness that makes the chicken taste like it came off a charcoal grill.
- Orzo pasta: Tiny, rice-shaped pasta that soaks up the drizzle and makes the bowl feel hearty.
- Cucumber and cherry tomatoes: Cool, crisp, and juicy, they balance the warm chicken and creamy sauce perfectly.
- Red onion: Slice it thin and it adds a sharp bite that mellows once it sits with the other ingredients.
- Kalamata olives: Salty, briny, and optional, but they make the bowl taste more authentic.
- Greek yogurt: Thick and tangy, it's the base of the drizzle and makes everything taste luxurious.
- Feta cheese: Crumbled into the yogurt, it adds a salty, creamy punch that ties the whole dish together.
- Fresh dill or parsley: A handful of this at the end makes everything taste alive and fresh.
Instructions
- Marinate the Chicken:
- Whisk together the olive oil, garlic, lemon juice, oregano, cumin, paprika, salt, and pepper in a bowl. Toss the chicken breasts in the marinade, making sure they're well coated, and let them sit for at least 15 minutes while you prep everything else.
- Cook the Orzo:
- Boil a big pot of salted water and add the orzo, stirring occasionally so it doesn't stick. Drain it when it's just tender, about 8 to 10 minutes, and set it aside to cool slightly.
- Grill the Chicken:
- Heat your grill pan until it's smoking hot, then lay the chicken down and resist the urge to move it around. Let it get golden and charred on each side, about 5 to 7 minutes per side, then rest it before slicing so the juices stay put.
- Prepare the Feta-Yogurt Drizzle:
- Mash the feta into the Greek yogurt with a fork, then stir in the lemon juice, olive oil, garlic, and herbs until it's smooth and creamy. Taste it and adjust the salt and pepper to your liking.
- Assemble the Bowls:
- Scoop the orzo into four bowls, then pile on the sliced chicken, cucumbers, tomatoes, onion, and olives. Drizzle the feta-yogurt sauce over the top, letting it pool in the corners.
- Garnish and Serve:
- Finish with a sprinkle of fresh herbs and a lemon wedge on the side. Serve it right away while the chicken is still warm and the vegetables are crisp.
Save to Pinterest I made this bowl for my mom once, and she kept asking what restaurant I got it from. When I told her I made it, she didn't believe me until I showed her the dirty grill pan in the sink. It's one of those meals that feels fancy but comes together so easily that it almost feels like cheating.
Variations You Can Try
Swap the chicken for grilled lamb if you want something richer, or use falafel if you're feeding vegetarians. I've also made this with quinoa instead of orzo when I wanted something lighter, and it worked beautifully. If you like things spicy, a pinch of red pepper flakes in the marinade or drizzle will wake everything up.
How to Store and Reheat
Keep the components separate in the fridge if you have leftovers—the orzo, chicken, veggies, and drizzle all store well in airtight containers for up to three days. When you're ready to eat, warm the chicken and orzo gently in the microwave or on the stove, then assemble fresh. The drizzle tastes best cold, so don't heat that part.
What to Serve It With
This bowl is pretty complete on its own, but I like to serve it with warm pita bread on the side for scooping up every last bit of sauce. A simple Greek salad or roasted vegetables would round out the meal if you're feeding a crowd. A crisp white wine, like Sauvignon Blanc or Assyrtiko, pairs beautifully with the tangy yogurt and bright lemon.
- Warm pita bread or flatbread for dipping and scooping.
- A side of roasted red peppers or grilled zucchini for extra vegetables.
- A glass of chilled white wine or sparkling water with lemon.
Save to Pinterest This bowl has become one of those recipes I make without thinking, the kind that feels like muscle memory now. I hope it becomes that for you too.
Recipe Questions & Answers
- → Can I substitute the chicken with other proteins?
Yes, grilled lamb or falafel work well as alternatives, adding variety to the dish while keeping the Mediterranean flavors intact.
- → What type of pasta is best for this dish?
Orzo pasta is preferred for its small, rice-like shape that combines well with the grilled chicken and vegetables.
- → How can I make the feta-yogurt drizzle creamier?
Blend the feta and Greek yogurt thoroughly with lemon juice and olive oil until smooth for a creamy texture.
- → Are there any good vegetable substitutions?
Adding chopped romaine, baby spinach, or swapping cucumber for zucchini can add extra freshness and texture.
- → What is the best way to grill the chicken evenly?
Cook the marinated chicken breasts over medium-high heat for 5 to 7 minutes per side until juices run clear, then let rest before slicing.