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Easy Flavor-Packed Greek Chicken Bowls Recipe with Homemade Tzatziki and Orzo

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A quick and easy Greek chicken bowl featuring marinated chicken thighs, fluffy orzo, and homemade tzatziki sauce, perfect for busy weeknights or meal prepping.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs
  • 3 tablespoons olive oil
  • Juice of 1 lemon (about 3 tablespoons)
  • 3 garlic cloves, minced
  • 1 tablespoon dried oregano (or 2 tablespoons fresh, chopped)
  • Salt and freshly ground black pepper, to taste
  • 1 cup orzo pasta (about 175g)
  • 2 cups low-sodium chicken broth
  • 1 tablespoon olive oil
  • Pinch of salt
  • 1 cup Greek yogurt (full-fat)
  • 1/2 large cucumber, grated and drained well (seedless English cucumber preferred)
  • 2 garlic cloves, finely minced
  • 1 tablespoon fresh dill, chopped (or substitute with mint)
  • 1 tablespoon lemon juice
  • Salt to taste
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/4 cup Kalamata olives, pitted and halved (optional)
  • Fresh parsley or additional dill for garnish

Instructions

  1. Marinate the Chicken (10-15 minutes): In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken thighs and toss to coat evenly. Cover and let sit at room temperature while you prep other ingredients. (Optional: marinate up to 2 hours in the fridge for deeper flavor.)
  2. Prepare the Tzatziki Sauce (10 minutes): Grate the cucumber and place it in a fine mesh strainer or wrap in a clean towel to squeeze out excess water. In a small bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, and salt. Mix well and chill until ready to serve.
  3. Cook the Orzo (12-15 minutes): Bring chicken broth to a boil in a medium saucepan. Add orzo and a pinch of salt. Reduce heat to medium-low, cover, and simmer until orzo is tender and broth absorbed (about 12 minutes). Stir occasionally to prevent sticking. Once done, fluff with a fork and stir in olive oil.
  4. Cook the Chicken (10-12 minutes): Heat a non-stick skillet or grill pan over medium-high heat. Add chicken thighs, cooking 5-6 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C). Avoid moving the chicken too much to get a good sear. Once done, let rest for a few minutes before slicing.
  5. Assemble the Bowls: Divide cooked orzo between bowls. Top with sliced chicken, cherry tomatoes, red onion slices, Kalamata olives, and a generous dollop of tzatziki. Garnish with fresh parsley or extra dill.

Notes

[‘Marinate chicken for at least 10 minutes for flavor; up to 2 hours for deeper taste.’, ‘Drain cucumber thoroughly to avoid watery tzatziki.’, ‘Do not overcook orzo to maintain texture.’, ‘Use a hot pan for chicken to get a good sear and lock in juices.’, ‘Rest chicken before slicing to keep it juicy.’, ‘Tzatziki tastes better after chilling for a few hours.’, ‘Keep tzatziki separate when storing leftovers to avoid sogginess.’]

Nutrition

Keywords: Greek chicken bowl, tzatziki, orzo, easy dinner, Mediterranean, healthy chicken recipe, weeknight meal, homemade tzatziki

Find it online: https://lyrafeast.com/easy-flavor-packed-greek-chicken-bowls-recipe-with-homemade-tzatziki-and-orzo/