Description

Juicy grilled chicken, lemon herb orzo, creamy avocado, crisp vegetables, and a bright garlic lemon dressing come together in this fresh, protein-packed bowl recipe.

Ingredients

Scale

For the Chicken:

1 1/2 lb boneless skinless chicken breasts, about 680 g

2 tbsp olive oil, 30 ml

2 tbsp fresh lemon juice, 30 ml

3 garlic cloves, minced

1 tsp smoked paprika, 2 g

1 tsp dried oregano, 1 g

1/2 tsp ground cumin, 1 g

1 tsp kosher salt, 6 g

1/2 tsp black pepper, 1 g

For the Orzo:

8 oz dry orzo, 225 g

1 tbsp olive oil, 15 ml

Zest of 1 lemon

1 tbsp chopped fresh parsley, 4 g

For the Bowl:

2 ripe avocados, sliced

1 cup cherry tomatoes, halved, 150 g

1 medium English cucumber, diced, 200 g

1/4 cup red onion, thinly sliced, 40 g

3 cups baby spinach, 90 g

1/4 cup crumbled feta, optional, 35 g

2 tbsp pumpkin seeds, 18 g

For the Dressing:

3 tbsp olive oil, 45 ml

2 tbsp fresh lemon juice, 30 ml

1 tsp Dijon mustard, 5 g

1 tsp honey, 7 g

1 garlic clove, minced

1/2 tsp kosher salt, 3 g

1/4 tsp black pepper, 0.5 g

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Instructions

1. In a bowl, whisk olive oil, lemon juice, garlic, smoked paprika, oregano, cumin, salt, and pepper.

2. Add chicken and coat well. Cover and marinate for 30 minutes to 8 hours.

3. Bring a large pot of salted water to a boil. Cook orzo for 8 to 10 minutes, or until tender.

4. Drain orzo and toss with olive oil, lemon zest, and parsley. Set aside.

5. Preheat grill to 400°F to 425°F, or 205°C to 220°C. Lightly oil the grates.

6. Grill chicken for 5 to 7 minutes per side, until the internal temperature reaches 165°F, or 74°C.

7. Transfer chicken to a cutting board and rest for 8 minutes before slicing.

8. Whisk dressing ingredients until smooth and lightly emulsified.

9. Divide spinach among bowls. Add orzo, sliced grilled chicken, avocado, tomatoes, cucumber, red onion, feta, and pumpkin seeds.

10. Drizzle with dressing and serve immediately.

Notes

Slice avocado just before serving to keep it fresh and green.

Use chicken thighs instead of breasts for a juicier bowl.

Store chicken, orzo, vegetables, and dressing separately for best meal prep texture.

Refrigerate cooked chicken and orzo for up to 4 days.

Freeze grilled chicken only for up to 2 months.

For a gluten-free version, replace orzo with quinoa, rice, or gluten-free pasta.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Grilling
Cuisine: Mediterranean-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 615
Sugar: 5 g
Sodium: 720 mg
Fat: 34 g
Saturated Fat: 7 g
Unsaturated Fat: 25 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 9 g
Protein: 39 g
Cholesterol: 105 mg