Description
A delicious and healthy Greek-inspired dish featuring orzo pasta, grilled chicken, and fresh vegetables, drizzled with Tzatziki sauce.
Ingredients
Scale
- 4 cups prepared orzo pasta
- 2 tablespoons extra virgin olive oil
- 4 pieces boneless skinless chicken breasts
- 2 tablespoons dried oregano
- 1 tablespoon dried basil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 medium cucumber sliced and quartered
- 2 large shallots diced
- 12 cherry tomatoes halved or diced
- 2 tablespoons lemon juice
- 1 cup Tzatziki sauce
- ½ cup feta cheese crumbled
- 1 bunch Fresh mint for garnish if desired
Instructions
- Prepare orzo in advance according to package directions. Set aside.
- In a large skillet or non-stick pan, heat olive oil over medium heat.
- Place chicken in pan and sprinkle half of your oregano, basil, salt, and pepper over top. Cook for about 6 to 8 minutes.
- Flip chicken over and sprinkle with remaining oregano, basil, salt, and pepper. Cook for another 6 to 8 minutes, or until juices run clear and chicken is golden brown.
- Remove from pan and allow to cool for 5 minutes. Slice thinly.
- Cut up cucumbers, shallots, and tomatoes. Mix in a bowl and drizzle with lemon juice. Season with salt and pepper, if desired.
- Place orzo in the bottom of each bowl. Place sliced chicken in the bowl. Add veggie mixture in bowl. Add dollops of Tzatziki sauce randomly around bowl.
- Sprinkle with feta cheese.
- Add sprigs of mint, if desired.
- Serve immediately.
Notes
- Feel free to customize toppings based on personal preference.
- This dish can be served warm or cold.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet, No Bake
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg