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Easy Greek Lemon Chicken Meal Prep Bowls with Orzo

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Bright, fresh, and satisfying Greek lemon chicken bowls with orzo, perfect for meal prep. The chicken stays juicy, the orzo soaks up a lemony dressing, and the flavors meld beautifully over several days.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 2–3 large lemons (zest and juice)
  • 4–5 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 English cucumber, chopped
  • 1 cup cherry tomatoes, halved or quartered
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 small red onion, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • Fresh dill or parsley, chopped (for garnish)
  • Salt and black pepper to taste

Instructions

  1. Marinate the chicken: In a medium bowl, whisk together juice of 1 lemon, 2 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add chicken breasts and turn to coat. Let sit at room temperature for 15-20 minutes (or refrigerate up to 2 hours).
  2. Cook the orzo: In a medium saucepan, bring 2 cups chicken broth to a boil. Add 1 cup orzo, reduce heat to simmer, and cook according to package directions (about 8-10 minutes) until tender but al dente. Drain any excess liquid and transfer orzo to a large bowl.
  3. Make the lemon dressing: In a small jar or bowl, combine juice of 1 lemon, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 minced garlic clove, 1/2 teaspoon dried oregano, and 1/4 cup olive oil. Shake or whisk until emulsified. Pour half over warm orzo and toss to coat.
  4. Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from marinade (discard marinade) and pat dry with paper towels. Cook for 5-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5-10 minutes before slicing against the grain.
  5. Assemble the bowls: Add chopped cucumber, halved cherry tomatoes, sliced red onion, and halved Kalamata olives to the bowl with dressed orzo. Toss gently. Slice rested chicken into thick strips.
  6. Portion and garnish: Divide orzo-vegetable mixture among meal prep containers. Top with sliced chicken, crumbled feta, and fresh dill or parsley. Drizzle remaining lemon dressing over top just before sealing.

Notes

For best results, pat chicken dry before searing to ensure a good crust. Dress orzo while warm so it absorbs the dressing. Store feta and extra dressing separately to keep vegetables crisp. Bowls taste even better on day two.

Nutrition

Keywords: Greek lemon chicken, meal prep bowls, orzo, chicken meal prep, healthy lunch, Mediterranean

Find it online: https://evabakery.com/easy-greek-lemon-chicken-meal-prep-bowls-with-orzo/