Greek Chicken with Tzatziki Orzo Pasta
Marinated boneless chicken breasts baked with oregano and red wine vinegar, served over whole wheat orzo tossed with yogurt-dill dressing and cucumber. Finished with fresh tomatoes, feta, olives, and herbs for a light Mediterranean meal.
Ingredients
- 2 lbs boneless skinless chicken breasts
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 3 cloves garlic, minced
- ¼ teaspoon salt
- pepper
- 1 teaspoon oregano
- ¼ teaspoon red chile flakes
- 1 tablespoon lemon juice
- 1 cup whole wheat orzo pastaregular orzo1:1gluten-free available
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- 16 ounces vegetable broth
- 3 tablespoons plain yogurt
- 2 teaspoons extra virgin olive oil
- ½ English cucumber, peeled, seeded, diced
- 1 clove garlic, minced
- 1 ½ teaspoons fresh dill, chopped
- salt and pepper
- fresh tomatoes, diced(optional)
- cucumber, diced(optional)
- fresh parsley, chopped(optional)
- fresh mint, chopped(optional)
- crumbled feta cheese(optional)
- kalamata olives, pitted(optional)
Instructions
- 1
Whisk together olive oil, red wine vinegar, garlic, salt, pepper, oregano, red chile flakes, and lemon juice in a bowl.
- 2
Place chicken breasts in a large zip-lock bag, pour marinade over, seal, and massage to coat.
- 3
Refrigerate for 2 hours or overnight.
- 4
Preheat oven to 375°F and lightly grease a 9 x 13 baking dish.
- 5
Remove chicken from bag and place side by side in dish, pour marinade over top.
- 6
Bake until internal temperature reaches 165°F, about 30 to 32 minutes.
- 7
In a large pot, bring vegetable broth to a boil, add orzo, cover, reduce heat to simmer, stirring occasionally until pasta is tender and liquid is absorbed.
- 8
Drain orzo and rinse under cold water.
- 9
Whisk together yogurt, lemon juice, olive oil, cucumber, garlic, dill, salt, and pepper.
- 10
Mix orzo with yogurt dressing and refrigerate.
- 11
Plate orzo salad, top with chicken breast, and garnish with tomatoes, cucumber, feta, olives, parsley, and mint as desired.
Tips
Marinate chicken overnight for deeper flavor infusion.
Use chicken or vegetable broth based on preference.
Chill orzo salad before serving for best texture.
Good to Know
Refrigerate cooked chicken and orzo separately in airtight containers up to 3 days. Reheat chicken gently in oven; serve orzo cold or at room temperature.
Marinate chicken overnight. Cook orzo salad up to 1 day ahead and refrigerate. Bake chicken day-of.
Plate orzo, top with chicken, garnish with fresh tomatoes, cucumber, feta, olives, parsley, and mint.
Common Mistakes
Do not skip the marinating step to avoid dry, bland chicken.
Do not overbake chicken past 165°F internal temperature to avoid dryness.
Do not rinse orzo with hot water to avoid mushiness in the cold salad.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
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