Greek Lemon-Herb Chicken Orzo Bowls with Charred Corn

Lemon and oregano are hallmarks of Greek taverna cooking, brightening simple grilled meats. Here juicy chicken and tender orzo meet charred corn, feta, and briny olives in a fresh, meal-prep-friendly lunch bowl.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 485 cal
• 38g protein
• 42g carbs
• 18g fat

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Ingredients

• 1¼ lb boneless skinless chicken breasts
• 1 cup dry orzo pasta
• 2 cups fresh sweet corn kernels
• 2 cups cherry heirloom tomatoes
• 1 cup diced English cucumber
• ¼ cup thinly sliced red onion
• ⅓ cup halved Kalamata olives
• ½ cup crumbled feta
• 3 Tbsp extra-virgin olive oil
• 3 Tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp dried oregano
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 Tbsp chopped fresh dill

Instructions

1. 1Pat the chicken dry and season both sides with half the oregano, salt, and pepper. Heat a large skillet over medium-high and add a drizzle of olive oil.
2. 2Cook the chicken 5–6 minutes per side until golden and the internal temperature reaches 165°F. Transfer to a cutting board and rest 5 minutes before slicing.
3. 3Meanwhile bring a pot of salted water to a boil and cook the orzo until al dente, about 8–9 minutes; drain and rinse briefly under cool water.
4. 4In the same skillet used for chicken, add the sweet corn kernels over medium-high heat. Char without stirring for 2 minutes, then toss until lightly blistered and fragrant, about 3 more minutes.
5. 5In a large mixing bowl whisk the remaining olive oil with lemon juice, lemon zest, remaining oregano, and salt.
6. 6Add the warm orzo, charred corn, halved cherry heirloom tomatoes, diced cucumber, red onion, and olives to the bowl; toss gently to coat.
7. 7Divide the orzo mixture among four bowls or meal-prep containers. Top each with sliced chicken, crumbled feta, and a sprinkle of fresh dill.
8. 8Serve warm or at room temperature; the bowls hold well in the fridge for up to 3 days and taste even brighter the next day.