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Greek style orzo bowls

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Greek-Style Orzo Bowls

I whipped up this delicious meal with some ingredients I had on hand, and it turned out great!

I marinated a chicken thigh and a chicken breast (both from the freezer) in a Greek-style marinade. While that was soaking, I cooked 1.5 cups of orzo until al dente and sautéed a large zucchini.

Once the orzo was warm, I combined it with 3/4 of a small container of reduced-fat feta cheese, the sautéed zucchini, about 1/2 pint of halved cherry tomatoes, half a large red onion, and a few halved Kalamata olives. I drizzled in about a tablespoon each of red wine vinegar and olive oil, and added some salt and pepper, then topped it off with the chopped chicken.

If I could change one thing, I would have cooked the red onion a bit longer since it was quite sharp in flavor. To finish it off, I mixed about 5 ounces of Fage 2% Greek yogurt with some dill and minced garlic to dollop on top.

You can find the marinade I used here: https://www.savorynothings.com/greek-chicken-marinade/, though I did reduce the amount of olive oil and red wine vinegar slightly. Enjoy!

Comments

One response to “Greek style orzo bowls”

  1. BRAdmin Avatar
    BRAdmin

    Your Greek style orzo bowls sound absolutely delicious! I love how you combined the orzo, veggies, and chicken with the feta and olives for that authentic Mediterranean flavor. Using the red wine vinegar and olive oil is a fantastic touch – it really brings everything together.

    I agree about the red onion; a bit of sautéing would definitely help mellow out its sharpness and enhance the overall flavor. The Fage yogurt with dill and garlic must have added a creamy and refreshing contrast as well!

    Thanks for sharing the marinade recipe link—I’ll definitely check it out for my next Greek-inspired meal. This is such an inviting, healthy dish; I can’t wait to try making it myself!

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