Greek Chicken Bowls

Recipe adapted from Half Baked Harvest.



  • 1 TBSP olive oil
  • 1.5 lbs. chicken breast, bite size pieces
  • 1/2 c. fresh oregano, chopped
  • 2 tsp. smoked paprika
  • Pinch of salt and pepper
  • 2 TBSP balsamic vinegar
  • 4 garlic cloves, chopped


  • 1 box of orzo, cooked according to package
  • 2-3 TBSP butter
  • 2 TBSP lemon juice
  • 2-3 TBSP fresh dill, chopped

Whipped Feta:

  • 8 oz. feta cheese
  • 1/2 c. sour cream
  • 2 TBSP olive oil

Sun-dried Tomato Vinaigrette:

  • 1/4 c. olive oil
  • 2 TBSP lemon juice
  • 2 TBSP balsamic vinegar
  • 1/2 c. sun-dried tomatoes, chopped
  • 1 TBSP fresh dill, chopped (optional)
  • Salt and pepper to taste


  • Greens
  • Tomatoes, chopped
  • Red onion, sliced
  • Artichoke hearts
  • Chick peas
  • Cucumber, sliced
  • Kalamata olives


  1. For the Chicken: In a large skillet, toss together the olive oil, chicken, oregano, paprika, and a pinch each of salt and pepper. Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes. Stir in the balsamic vinegar and garlic, cook another minute. Remove the chicken from the skillet.
  2. For the Orzo: Bring a stockpot to boil, then add a generous amount of salt. Cook according to package, and then drain. Put cooked orzo back in pot, add the butter and stir until melted. Then add the lemon juice and dill.
  3. For the Whipped Feta: Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days. 
  4. For the Sun-dried Tomato Vinaigrette: In a mason jar add the olive oil, lemon juice, balsamic vinegar, sun-dried tomatoes, dill, and season with salt and pepper, and shake to combine.
  5. Assemble: On the plate or large bowl add a smear of whipped feta, then add orzo to overlap the feta, top the orzo and feta with the chicken, then add the salad. Drizzle with the vinaigrette.

Greek Chicken Bowls:

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