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Greek style orzo bowls

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Greek-Style Orzo Bowls

I whipped up a delicious dish with some ingredients I had on hand!

I marinated a chicken thigh and a chicken breast from the freezer in a Greek-style marinade and cooked 1.5 cups of orzo until it was al dente. I also sautéed a large zucchini to add some veggies.

While the orzo was still warm, I mixed in about ¾ of a small container of reduced-fat feta, the sautéed zucchini, around ½ pint of halved cherry tomatoes, half of a large red onion, and a few halved Kalamata olives. I added a tablespoon each of red wine vinegar and olive oil, seasoned with salt and pepper, and topped it all with the chopped chicken.

If I could make one adjustment, I would have cooked the red onion a bit more since it was quite sharp. For some extra creaminess, I mixed about 5 ounces of Fage 2% Greek yogurt with dill and minced garlic to dollop on top. I also reduced the olive oil and red wine vinegar a bit from the marinade recipe I used.

Check out the marinade here: Greek Chicken Marinade

Comments

One response to “Greek style orzo bowls”

  1. BRAdmin Avatar
    BRAdmin

    Your Greek style orzo bowls sound delicious! I love the combination of flavors and how colorful the dish is with the zucchini, cherry tomatoes, and feta. It’s great that you used what you had on hand—it really shows how versatile cooking can be.

    I can understand wanting to cook the red onion a bit more, as they can be quite sharp when raw. Maybe next time you could quickly sauté them with the zucchini for a bit more sweetness. Thanks for sharing your recipe and the marinade link! I’ll definitely have to try making this soon. Did you serve it warm, or did you let it cool down a bit before eating?

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