Greek Orzo Bowl
This refreshing and hearty Greek Orzo Bowl combines toasted orzo, zesty chicken meatballs, and a creamy herbed yogurt dressing. Finished with Mediterranean toppings like feta, Kalamata olives, and fresh herbs, it’s perfect for a flavorful lunch or dinner.
View Original PDFIngredients
Bowl
- 1 Tbsp Sicilian Lemon Infused Olive Oil
- 1 cup Dry Orzo
- 2 cups Chicken Broth
- 1 Red Bell Pepper, small dice
- 2 Green Onions, sliced
- ½ cup Kalamata Olives
- 6 Mint Leaves, chiffonade
- 10 Basil Leaves, chiffonade
- ⅓ cup Feta
Meatballs
- 1 lb Ground Chicken
- ⅓ cup Panko
- 1 Egg
- 2 Tbsp Lemon & Dill Tzatziki Rub & Seasoning
- 1 tsp Citrus Dill Infused Sea Salt
- 2 Tbsp Sicilian Lemon Infused Olive Oil
Dressing
- ½ cup Greek Yogurt
- 2 Tbsp Roasted Garlic White Barrel Aged Balsamic
- 2 tsp Sicilian Lemon Infused Olive Oil
- 1 Tbsp Lemon & Dill Tzatziki Rub & Seasoning
- ½ tsp Citrus Dill Infused Sea Salt
Directions
- In a large skillet over medium heat, heat 1 Tbsp Sicilian Lemon Olive Oil. Add orzo and toast until golden, 3–4 minutes. Add chicken broth, reduce heat to low, cover, and cook until liquid is absorbed, about 12 minutes.
- In a medium bowl, mix together all meatball ingredients except the olive oil. Form into 1-inch balls.
- Heat a skillet over medium heat with 2 Tbsp olive oil. Add meatballs and cook for 3–4 minutes. Flip, cover, and cook another 5–6 minutes or until fully cooked.
- In a small bowl, mix the yogurt, balsamic, olive oil, rub, salt, and 2 Tbsp water to make the dressing.
- In serving bowls, layer cooked orzo, red bell pepper, green onions, olives, mint, basil, and feta. Top with meatballs and drizzle with dressing.