Grilled chicken, orzo pasta, fresh vegetables, and creamy feta-yogurt drizzle unite in a vibrant bowl.
# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 1.1 lb)
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 tablespoon lemon juice
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Pasta
10 - 1 1/2 cups orzo pasta
11 - 1 teaspoon salt (for boiling water)
→ Vegetables
12 - 1 cup cucumber, diced
13 - 1 1/2 cups cherry tomatoes, halved
14 - 1/4 small red onion, thinly sliced
15 - 1/4 cup Kalamata olives, pitted and sliced (optional)
→ Feta-Yogurt Drizzle
16 - 1/2 cup Greek yogurt
17 - 1/3 cup feta cheese, crumbled
18 - 1 tablespoon lemon juice
19 - 1 tablespoon olive oil
20 - 1 small clove garlic, minced
21 - 1 tablespoon fresh dill or parsley, chopped
22 - Pinch of salt and black pepper
→ Garnish
23 - Fresh dill or parsley, chopped
24 - Lemon wedges (optional)
# Step-by-Step Directions:
01 - Combine olive oil, garlic, lemon juice, oregano, cumin, smoked paprika, salt, and pepper in a bowl. Add chicken breasts and toss to coat. Marinate for at least 15 minutes or up to 2 hours refrigerated.
02 - Bring a large pot of salted water to a boil. Add orzo and cook until al dente, about 8 to 10 minutes. Drain and set aside.
03 - Heat a grill pan or skillet over medium-high heat. Grill chicken for 5 to 7 minutes per side until cooked through and juices run clear. Rest for 5 minutes, then slice thinly.
04 - In a small bowl, whisk together Greek yogurt, crumbled feta, lemon juice, olive oil, minced garlic, chopped herbs, salt, and pepper until smooth.
05 - Divide cooked orzo among four bowls. Top with sliced chicken, diced cucumber, cherry tomatoes, red onion, and olives if using. Drizzle generously with the feta-yogurt sauce.
06 - Sprinkle with extra fresh herbs and add lemon wedges as desired. Serve immediately.
