Greek Tahini Chicken and Feta Orzo Bowl
This Greek-inspired bowl combines juicy lemon-herb chicken, creamy orzo pasta, crumbled feta, and a smooth tahini yogurt dressing. It’s hearty yet light, packed with Mediterranean goodness, and perfect for lunch or dinner.
Time
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Ingredients
For the Chicken
2 small chicken breasts or thighs (about 300–350 g total)
1 ½ tbsp olive oil
1 tsp lemon zest
1 tbsp lemon juice
1 garlic clove, minced
½ tsp dried oregano
½ tsp paprika (optional)
Salt and black pepper, to taste
For the Orzo Base
¾ cup dry orzo pasta
1 tbsp olive oil
1 cup baby spinach or arugula
¼ cup cherry tomatoes, halved
¼ cup cucumber, diced
2 tbsp crumbled feta cheese
Fresh herbs (parsley, dill, or mint) for garnish
For the Greek Tahini Sauce
2 tbsp tahini
2 tbsp Greek yogurt
1 tbsp lemon juice
1 small garlic clove, minced
1 tbsp olive oil
1–2 tbsp water, to thin
Salt and pepper, to taste
Instructions
1. Cook the Chicken
1. In a bowl, mix olive oil, lemon zest, lemon juice, garlic, oregano, paprika, salt, and pepper.
2. Add chicken and marinate for 10–15 minutes.
3. Heat a skillet over medium heat and cook chicken for 4–5 minutes per side (until golden and cooked through).
4. Let rest, then slice.
2. Cook the Orzo
1. Boil salted water and cook orzo according to package directions (usually 8–10 minutes).
2. Drain and toss with 1 tbsp olive oil to prevent sticking.
3. Stir in spinach (it will wilt slightly from the warmth of the orzo), tomatoes, cucumber, and feta.
3. Make the Tahini Sauce
1. In a small bowl, whisk together tahini, yogurt, lemon juice, garlic, olive oil, salt, and pepper.
2. Add water 1 tbsp at a time until smooth and creamy.
4. Assemble the Bowl
1. Divide the orzo and veggies among bowls.
2. Top with sliced lemon-herb chicken.
3. Drizzle generously with tahini sauce.
4. Garnish with extra feta, herbs, and a squeeze of lemon.
Notes & Tips
Add roasted red peppers or olives for extra Greek flair.
Swap orzo with quinoa or couscous for a lighter version.
The tahini sauce doubles as a great dip or dressing — refrigerate for up to 4 days.
⚖️ Nutritional Information
Calories: 490 kcal
Protein: 35 g
Fat: 20 g
Carbs: 40 g
Fiber: 5 g