Greek Chicken Orzo Bowls

I’m always looking for quick and easy bowls for dinner. They kids have been obsessed with orzo lately so I tossed the chicken in a fresh herb vinaigrette, seared it and mixed it together with greens, saffron orzo, crisp cucumber, sweet cherry tomatoes, crumbled feta, kalmata olives and a creamy tzatziki sauce. Perfect for a weekenight meal or backyard cookout.

Ingredients

Vinaigrette

• 4 garlic cloves, peeled and minced
• 1 shallot, peeled and minced
• 1/2 cup fresh herbs (parsley, dill, basil, chives)
• 1/4 cup red wine vinegar
• 1 tbsp. honey
• 2/3 cup olive oil

Tzatziki Sauce

• 2/3 cup grated cucumber
• 1 cup greek yogurt
• 1 garlic clove, peeled and minced
• 1 tsp ground cumin
• 1/2 lemon juiced
• 1 tbsp fresh dill
• salt and pepper

Orzo Bowl

• 1 lb. boneless skinless chicken thighs
• pinch of saffron
• 1 lb orzo
• 2 cups mixed greens
• 1 cup cherry tomatoes
• 2/3 cup kalmata olives
• 1 cup English cucumbers, thinly sliced

Directions

Starting with the vinaigrette, in a small bowl combine together the garlic, shallot, herbs, red wine vinegar, and honey. Whisk it all together. Then drizzle in the olive oil and whisk until all combined. Season with salt and pepper. Set aside.

For the tzatziki in a small bowl combine together the grated cucumbers, greek yogurt, garlic, cumin, lemon juice, and dill. Whisk it all together, and season with salt and pepper.

Bring a large pot of salted water to boil. Add in the saffron.

Toss the chicken with 1/2 of the dressing, and set aside.

Heat a skillet over medium heat with a little olive oil. Sear the chicken thighs for about 7-8 minutes on each side. Then use a fork and shred the chicken.

Cook the orzo in the boiling water for about 8-10 minutes until al dente. Strain out water

To assemble the bowl, start with the greens in the bottom, then add in the orzo, top with the chicken, cucumbers, tomatoes, olives, and crumble the feta over the top. Drizzle over the vinaigrette and spoon on the tzatziki. Garnish with herbs. Enjoy!