Total Time: 50 minutes
Difficulty: Easy
Bright, zesty, and bursting with Mediterranean-inspired flavor, these Lemon Feta Orzo Power Bowls with Grilled Chicken are the kind of meal that feels both nourishing and vibrant. Tender grilled chicken slices rest over a fluffy bed of lemon-kissed orzo, tossed with crisp vegetables, creamy feta, and fresh herbs. Every forkful delivers contrast—warm and savory chicken, cool and crunchy vegetables, briny feta, and a citrusy finish that keeps it light and refreshing.
What makes this bowl special is its balance. You get lean protein, energizing carbs, healthy fats, and plenty of fresh produce in one colorful, satisfying dish. It’s hearty enough for dinner yet fresh enough for lunch. The flavors are clean and bold without being heavy, making it perfect year-round—especially during spring and summer when bright citrus flavors shine.
These bowls are ideal for meal prep, family dinners, or even casual gatherings. Each serving averages 500–550 calories depending on portion size and toppings, with approximately 35–40 grams of protein per bowl.
Key Ingredients
This recipe uses simple, wholesome ingredients that work together for flavor, texture, and nourishment.
Boneless Skinless Chicken Breasts (2 large, about 1 pound) – Lean protein that grills beautifully and stays juicy when rested properly.
Olive Oil (3 tablespoons, divided) – Adds richness and helps the chicken develop golden grill marks.
Fresh Lemon Juice (3 tablespoons) – The star flavor. Adds brightness, acidity, and freshness to both the chicken and orzo.
Lemon Zest (1 teaspoon) – Intensifies citrus aroma and enhances the overall flavor profile.
Garlic (3 cloves, minced) – Savory depth that balances the citrus.
Dried Oregano (1 teaspoon) – Brings Mediterranean warmth and herbal notes.
Salt (1 teaspoon, divided) – Enhances all flavors throughout the dish.
Black Pepper (½ teaspoon) – Adds subtle heat and sharpness.
Orzo Pasta (1½ cups dry) – Small rice-shaped pasta that absorbs flavor beautifully while staying tender and fluffy.
Cherry Tomatoes (1 cup, halved) – Juicy sweetness and vibrant color.
Cucumber (1 cup, diced) – Cool crunch that contrasts the warm chicken.
Red Onion (¼ cup, thinly sliced) – Sharp bite that cuts through richness.
Feta Cheese (¾ cup, crumbled) – Creamy, salty, and tangy—adds bold character.
Fresh Parsley (¼ cup, chopped) – Fresh herbal brightness.
Baby Spinach (1 cup) – Adds color, nutrients, and mild earthiness.
Optional Add-Ins:
Kalamata Olives (¼ cup, sliced) – Briny depth.
Avocado (1, sliced) – Creamy texture and healthy fats.
Tzatziki Sauce (½ cup) – Cool, garlicky finishing touch.
How to Make It (Step-by-Step Method)
1. Marinate the Chicken
In a bowl, whisk together:
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Lemon zest
- Minced garlic
- Oregano
- ½ teaspoon salt
- Black pepper
Place the chicken breasts in the marinade and coat evenly. Let marinate for 15–20 minutes at room temperature (or up to 4 hours refrigerated).
This step infuses the chicken with citrus flavor and keeps it tender while grilling.
2. Cook the Orzo
Bring a large pot of salted water to a boil.
Add orzo and cook according to package directions, typically 8–10 minutes, until al dente. The pasta should be tender but still slightly firm in the center.
Drain and transfer to a large mixing bowl while still warm.
Immediately toss with:
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- A pinch of salt
This prevents sticking and builds flavor into the base.
Allow the orzo to cool slightly before adding fresh vegetables.
3. Grill the Chicken
Preheat a grill pan or outdoor grill to medium-high heat (about 400°F / 200°C).
Lightly oil the grates to prevent sticking.
Grill the chicken for 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). You should see golden grill marks and slight caramelization around the edges.
Remove from heat and let rest for 5–7 minutes. Resting allows the juices to redistribute, keeping the meat moist.
Slice the chicken against the grain into thin strips.
4. Build the Orzo Base
To the slightly cooled orzo, add:
- Cherry tomatoes
- Cucumber
- Red onion
- Spinach
- Fresh parsley
- Half of the crumbled feta
Toss gently to combine. The residual warmth from the pasta will slightly soften the spinach without wilting it completely.
Taste and adjust with extra lemon juice or salt if needed.
5. Assemble the Power Bowls
Divide the orzo mixture among serving bowls.
Top each bowl with sliced grilled chicken and the remaining feta cheese.
Add optional toppings like olives, avocado slices, or a generous spoonful of tzatziki.
Finish with a drizzle of olive oil and a sprinkle of fresh parsley for a vibrant, restaurant-style presentation.
Serving Suggestions
These Lemon Feta Orzo Power Bowls are incredibly versatile and perfect for different occasions. For a casual family dinner, serve everything buffet-style. Place the orzo base in a large serving bowl and arrange sliced chicken on a platter alongside small bowls of feta, olives, avocado, and tzatziki. This allows everyone to customize their bowl exactly how they like it. The colorful ingredients make for a beautiful presentation—bright reds, greens, and creamy whites layered together.
For meal prep lunches, divide the orzo mixture into airtight containers and top with sliced chicken. Keep sauces separate to maintain freshness. These bowls taste delicious chilled or at room temperature, making them ideal for office lunches or school meals. You can also serve them warm during cooler months by reheating the chicken and orzo slightly before assembling. Pair with warm pita bread or a simple side salad dressed in lemon vinaigrette for a complete Mediterranean-inspired meal.
Storage + Meal Prep
Store leftovers in airtight containers in the refrigerator for up to 4 days. For best results, keep the chicken separate from the orzo mixture if possible. This prevents the vegetables from becoming too soft.
If meal prepping, avoid adding delicate toppings like avocado until the day you plan to eat. Store feta separately if you want it to maintain its texture.
To reheat, warm the chicken gently in a skillet over medium heat or microwave in short intervals. The orzo base can be enjoyed cold, but if reheating, sprinkle a tablespoon of water over it before microwaving to prevent drying out.
Freezing is not recommended for the fully assembled bowls due to the fresh vegetables. However, grilled chicken can be frozen for up to 2 months and thawed overnight in the refrigerator before using.
Conclusion
Lemon Feta Orzo Power Bowls with Grilled Chicken are a perfect balance of hearty and refreshing. The bright citrus, creamy feta, and juicy grilled chicken create layers of flavor that feel both comforting and energizing.
Whether you’re preparing lunches for the week or serving a vibrant dinner to family and friends, this recipe delivers on flavor, nutrition, and versatility. Don’t be afraid to customize—add roasted vegetables, switch up the herbs, or try a different protein.
Give these bowls a try and bring a burst of Mediterranean-inspired sunshine to your table today!
