Ingredients
For the Chicken
* 1 lb (450 g) boneless, skinless chicken breasts, diced
* 2 tbsp olive oil
* Juice of 1 lemon
* 2 cloves garlic, minced
* 1 tsp dried oregano
* ½ tsp paprika
* ½ tsp salt
* ¼ tsp black pepper
For the Orzo
* 1 cup dry orzo pasta
* 2 cups water or chicken broth
* 1 tbsp olive oil
For the Bowl
* 1 cup cherry tomatoes, halved
* 1 cucumber, diced
* ¼ red onion, thinly sliced
* ½ cup Kalamata olives, sliced
* ½ cup crumbled feta cheese
* 2 tbsp fresh parsley, chopped
Lemon Dressing
* 3 tbsp olive oil
* 1 tbsp lemon juice
* 1 tsp Dijon mustard
* Salt and pepper to taste
Instructions
1. In a bowl, combine olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add the chicken and toss well. Marinate for at least 15 minutes.
2. Cook the orzo according to package directions in water or broth until tender. Drain if needed and toss with 1 tablespoon olive oil. Let cool slightly.
3. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6–8 minutes, stirring occasionally, until golden brown and fully cooked.
4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
5. Assemble the bowls by dividing the cooked orzo among four serving bowls. Top with the cooked chicken, tomatoes, cucumber, red onion, olives, and feta cheese.
6. Drizzle each bowl with the lemon dressing and sprinkle with fresh parsley.
