Greek Lemon Herb Chicken Orzo Bowl with Tzatziki, Cucumber, Tomato & Feta

Lemon herb chicken

• 1½ lb (680 g) boneless skinless chicken thighs
• 3 tbsp olive oil
• 3 tbsp lemon juice, about 1½ lemons
• 1 tbsp lemon zest
• 4 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp black pepper

Lemony orzo

• 1½ cups (280 g) orzo
• ¼ tsp ground turmeric, for the golden color
• 1 tbsp olive oil, to toss
• 1 tsp lemon zest
• 2 tbsp chopped parsley

Herby tzatziki

• 1 cup (240 g) full-fat Greek yogurt
• ½ cup (100 g) grated cucumber, squeezed dry
• 1 small garlic clove, grated
• 1 tbsp lemon juice
• 1 tbsp olive oil, plus extra to drizzle
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh mint
• ¼ tsp kosher salt

Toppings

• 1 cup (150 g) cherry tomatoes, halved, tossed with olive oil, salt and a pinch of oregano
• 1 cup (150 g) diced cucumber
• ½ small red onion, thinly sliced
• 1 tbsp lemon juice, for the onion
• ½ cup (75 g) crumbled feta
• 2 tbsp chopped parsley, to finish
• 4 lemon wedges, to serve

1. Marinate the chickenWhisk the olive oil, lemon juice, zest, garlic, oregano, paprika, salt and pepper. Coat the thighs, cover and refrigerate 30 minutes up to 8 hours.Every piece should look glossy and flecked with herbs.⏱ 30 min timer
2. Make the tzatzikiWring the grated cucumber in a clean towel until no more liquid comes out. Stir it into the yogurt with the garlic, lemon juice, olive oil, dill, mint and salt. Chill at least 20 minutes.It should be thick, speckled green, and hold a spoon-shaped dollop.⏱ 20 min timer
3. Prep the toppingsToss the sliced onion with 1 tbsp lemon juice and a pinch of salt for 10 minutes. Toss the halved tomatoes with a little oil, salt and oregano. Dice the cucumber.The onion turns bright pink and the tomatoes shine.⏱ 10 min timer
4. Cook the orzoBoil the orzo with the turmeric in 2 quarts (2 L) of well-salted water for 8 to 9 minutes. Drain without rinsing, then toss warm with the olive oil, lemon zest and parsley.Tender with a slight bite, and a sunny yellow color.⏱ 9 min timer
5. Grill the chickenHeat a grill or cast-iron pan over medium-high. Shake off excess marinade and cook 5 to 6 minutes per side, until at least 165°F (74°C) inside. Rest 5 minutes, then slice about ¾ inch (2 cm) thick against the grain.Deep char and dark grill marks outside, juicy pale meat inside.⏱ 6 min timer, per side
6. Assemble and finishSpread the orzo in wide bowls. Spoon tzatziki on one side and fan the chicken down the middle. Arrange tomatoes, cucumber and pink onion around it. Scatter feta and parsley over the chicken and onion, drizzle olive oil over the tzatziki, and tuck a lemon wedge into the rim.Squeeze the lemon over everything right before eating.

• Use thighs. They stay juicy and char well. For breasts, pound to an even ¾ inch and pull them at 165°F (74°C).
• Squeeze the cucumber dry. Extra water is what makes tzatziki runny.
• Char needs heat. Preheat the pan fully and don’t crowd it, or the chicken steams instead of browning.
• Meal prep: Store chicken, orzo, tzatziki and toppings separately for 3 to 4 days. Reheat the chicken and orzo, add the cold parts fresh.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 4-bowl amounts, and cooking water stays the same up to 8 bowls.

Nutrition is an estimate per bowl. Orzo is wheat pasta, so it is not gluten-free.

Easy swaps

Chicken breast: pound to an even ¾ inch, marinate no more than 4 hours, and cook 4 to 5 minutes per side to 165°F (74°C).

No grill or grill pan: bake the thighs at 425°F (220°C) for 20 to 25 minutes, then broil 2 to 3 minutes for char.

Dairy-free: use thick plain coconut or soy yogurt in the tzatziki, add an extra squeeze of lemon and a pinch of salt, and skip the feta or use a dairy-free one.

Gluten-free: swap the orzo for gluten-free orzo-style pasta or cooked rice, and follow the package time.

No fresh dill or mint: use all parsley, or 1 tsp each of dried dill and dried mint, since dried herbs are stronger.

Storage and reheating

Fridge: keep the chicken, orzo, tzatziki and toppings in separate airtight containers for 3 to 4 days.

Reheat: warm the chicken and orzo in a skillet or microwave with a splash of water, then add the tzatziki and toppings cold.

Freezer: cooked chicken, or raw thighs in the marinade, keeps up to 3 months. Thaw overnight in the fridge. Tzatziki and orzo don’t freeze well.