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We all adore a good nourish bowl, right?! Nourish bowls are my weekly staple because they’re easy, nutrient-dense, colorful, and so flavorful. They’re also great pantry / refrigerator clean-out meals! Mediterranean food is truly my top favorite cuisine (probably tied with Italian food…) – I just love how fresh and nourishing it is. We’re loading up on the antioxidants, vitamins, minerals, fiber, protein, healthy fats, and healthy carbohydrates with this meal. These Mediterranean Chicken Orzo Bowls are truly delicious.
Nutritional benefits of this recipe
- It’s packed with vegetables, which provide polyphenols & antioxidants, fiber, vitamins, and minerals.
- Chicken is rich in tryptophan, which promotes serotonin. Also rich zinc, selenium, iron, and b-vitamins. Eating protein helps regulate cravings, hunger, blood sugar, weight, and energy.
- Chicken broth is rich in glutamine which helps to repair the gut lining which promotes better gut flora and a better immune system (over 70% of your immune system is in your gut!). It also has collagen and gelatin which are great for hair, skin, and nails.
- For the healthiest orzo, I recommend buying Italian imported orzo that is organic. The regulations for wheat are much more strict in Italy, so the quality is much better. Nowadays, you can find imported orzo from Italy in most grocery stores.
Ingredients for Mediterranean Chicken Orzo Bowls
Chicken breast – or chicken tenders or boneless, skinless thighs
Orzo
Broth – for cooking orzo
Parsley – for putting into the orzo and also garnishing the bowls
Cucumber
Tomatoes
Crumbled feta – or omit if dairy-free
Tzatziki – or omit if dairy-free
Kalamata olives
Pepperoncinis
Pickled red onions – see my homemade recipe!
Spices: granulated garlic, onion, salt, pepper, dried oregano
Avocado oil for cooking
How to make Mediterranean Chicken Orzo Bowls
- Prep the chicken: Cut into about 1″ cubes, toss in avocado oil and the spices. Preheat a pan to medium-high heat. Once hot, add oil to prevent sticking and put the chicken in the pan in a single layer. Cook for a couple minutes until the chicken pieces look about halfway cooked, then flip and cook another couple minutes or so. Remove from the pan onto a plate, cover, and let rest.
- Pour the chicken broth into the hot pan and deglaze the bottom, scraping up all the browned bits. Add the orzo, stir, bring to a boil, then turn heat to just above medium and cook for about 6-9 minutes until the broth is absorbed. Stir often, scraping the bottom, to make sure the orzo doesn’t stick.
- While the orzo is cooking, prep the veggies: Slice the cucumber, cut the cherry tomatoes in half, etc.
- Once the orzo is finished cooking, taste test and add salt. Stir in the chopped parsley and add the chicken back into the pan and stir together. Remove from heat and let cool for a few minutes. I like to let it cool a little so that it’s not piping hot when I put all the fresh veggies on top – but that’s my preference!
- To serve: Layer the chicken and orzo into the bottom of a shallow bowl and add the toppings.
- To store: Keep the chicken and orzo in a separate container from all the fresh veggies since you won’t want to heat the veggies for leftovers.
Note: I made a quick tzatziki by combining these approximate ingredients (I didn’t properly measure!): 1 cup whole milk yogurt, 1/2 lemon juiced, 1/2 cup finely diced cucumber, 1 1/2 Tbsp chopped dill, several pinches of salt, and 1/4-1/2 tsp granulated garlic
Modifications and variations
- For a gluten-free meal, substitute rice in place of the orzo – adjust the cooking time accordingly.
- You can sub chicken tenders or boneless, skinless chicken thighs.
- You can cook the chicken and orzo separately if you want – such as if you would rather bake or grill the chicken – in which case you won’t need to chop up the chicken.
Other recipes you’ll love
Greek Chicken Nourish Bowls (with quinoa)
I hope you love these Mediterranean Chicken Orzo Bowls! Please be sure to leave a comment and a rating if you give it a try. I would love to know how you like it!
Verse of the Day: “ Love is patient and kind; love does not envy or boast; it is not arrogant or rude. It does not insist on its own way; it is not irritable or resentful; it does not rejoice at wrongdoing, but rejoices with the truth. Love bears all things, believes all things, hopes all things, endures all things.” – 1 Corinthians 13:4-7
PrintMediterranean Chicken Orzo Bowls
This meal combines the two best things – savory comfort (from the skillet-cooked chicken and orzo) and fresh and flavorful (from the veggies, feta, and tzatziki). Nourish bowls are a great way to incorporate tons of antioxidants, vitamins, minerals, protein, and more into your diet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner, Lunch
- Cuisine: Mediterranean
Ingredients
Chicken:
1 1/2 lbs chicken breast, cut into 1” cubes
2 Tbsp avocado oil (28g)
1 1/2 tsp granulated garlic (6g)
1 tsp dried oregano (0.5g)
3/4 tsp salt (4g)
1/2 tsp granulated onion (2g)
Orzo:
3 cups broth
1 1/2 cups dry orzo
Salt, to taste – I used 1/4 tsp pink salt
2 Tbsp chopped parsley, for after cooking
Toppings:
1 large English cucumber, sliced, to preference
1 cup halved cherry tomatoes, to preference
Pickled red onion – see my homemade recipe
Feta, crumbled
Kalamata olives
Pepperoncinis, sliced
Tzatziki – see note for quick homemade version
Parsley, chopped
Instructions
- Prep the chicken: Cut into about 1″ cubes, toss in avocado oil and the spices. Preheat a pan to medium-high heat. Once hot, add oil to prevent sticking and put the chicken in the pan in a single layer. Cook for a couple minutes until the chicken pieces look about halfway cooked, then flip and cook another couple minutes or so. Remove from the pan onto a plate, cover, and let rest.
- Pour the chicken broth into the hot pan and deglaze the bottom, scraping up all the browned bits. Add the orzo, stir, bring to a boil, then turn heat to just above medium and cook for about 6-9 minutes until the broth is absorbed. Stir often, scraping the bottom, to make sure the orzo doesn’t stick.
- While the orzo is cooking, prep the veggies: Slice the cucumber, cut the cherry tomatoes in half, etc.
- Once the orzo is finished cooking, taste test and add salt. Stir in the chopped parsley and add the chicken back into the pan and stir together. Remove from heat and let cool for a few minutes. I like to let it cool a little so that it’s not piping hot when I put all the fresh veggies on top – but that’s my preference!
- To serve: Layer the chicken and orzo into the bottom of a shallow bowl and add the toppings.
- To store: Keep the chicken and orzo in a separate container from all the fresh veggies since you won’t want to heat the veggies for leftovers.
Note: I made a quick tzatziki by combining these approximate ingredients (I didn’t properly measure!): 1 cup whole milk yogurt, 1/2 lemon juiced, 1/2 cup finely diced cucumber, 1 1/2 Tbsp chopped dill, several pinches of salt, and 1/4-1/2 tsp granulated garlic
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