8.9g protein per 100 cal
- Prep
- 10 mins
- Cook
- 15 mins
- Total
- 25 mins
Ingredients
For the chicken
For the bowls
Equipment
- Large Skillet
- Medium pot
- Small Mixing Bowl
- Cooking spoons
- Cutting board and knife
Instructions
-
In a large mixing bowl, whisk together Greek yogurt, parsley, olive oil, garlic, lemon juice, oregano, paprika, thyme, and cumin. Season with salt and pepper. Add the chicken breasts and coat them thoroughly in the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours for best flavor.
-
While the chicken is marinating, cook the orzo according to package instructions. Drain and set aside.
-
Heat a skillet or grill pan over medium-high heat. Remove the chicken breasts from the marinade, shaking off excess, and cook for about 6-8 minutes per side or until fully cooked (internal temperature of 165°F). Once done, let the chicken rest for a few minutes before slicing.
-
Divide the cooked orzo among four bowls. Top each bowl with chopped cucumber, cherry tomatoes, red onion, and kalamata olives. Add sliced chicken to each bowl.
-
Top each bowl with a generous dollop of Tzatziki and sprinkle with crumbled feta cheese. Serve immediately and enjoy!
Tami’s notes
Feel free to substitute dairy-free alternatives for the yogurt and feta if desired.
To make this recipe gluten-free, use gluten-free or grain-free orzo.
Nutrition
Per serving: Calories 450kcalProtein 40gCarbs 40gFat 18g
Nutrition is an estimate and will vary with the brands and amounts you use.