Hello foodie friends! I hope everyone is doing well. In the past, on my food blog I have posted various bowl recipes. I was inspired recently to come up with a new bowl. I love creating different bowls because they are easy to put together, satiating and great for meal prep! This week on my blog, I created a Mediterranean Chicken Orzo Bowl with Lemon and Herbs. What I love about this bowl, is the Mediterranean-flavors, how nourishing and satisfying it is. This is perfect to make for a busy weeknight dinner or even as a weekend meal. Impress your friends by making this for a dinner party!

Mediterranean Chicken Orzo Bowl with Lemon and Herbs

Servings: 2

Ingredients

2 chicken cutlets

2 tbsp olive oil

1 clove garlic, minced

1 tsp dried oregano

½ tsp dried thyme

Salt and freshly ground black pepper

1 cup orzo pasta

3 cups low-sodium chicken broth

½ red onion, thinly sliced

1 cup cherry tomatoes, halved

2 cups baby spinach

½ cup Kalamata olives, pitted

Juice of ½ lemon (to taste)

Fresh dill, finely chopped

Feta cheese, crumbled (optional)

Directions

In a small bowl, combine olive oil, garlic, oregano, thyme, salt, and pepper. Rub the mixture evenly over the chicken cutlets. Heat a large skillet over medium heat and cook the chicken for 5–6 minutes per side, until golden and cooked through. Remove from the skillet and let rest before slicing. In a medium saucepan, bring the chicken broth to a boil. Add the orzo and cook according to package instructions until al dente. Drain if needed and set aside. Using the same skillet, heat olive oil over medium heat. Add red onion and cook until softened, about 3–4 minutes. Stir in the cherry tomatoes and cook until just blistered. Add the spinach and cook until wilted. To assemble bowl, spoon orzo on the bottom of bowl, next add vegetable mixture and lastly add sliced chicken on top of vegetables. Garnish bowl with fresh dill and a squeeze of lemon juice. Add crumbled feta cheese for a creamy finish. Enjoy!