Why You’ll Love This Greek Chicken with Orzo Salad

• It’s a complete meal in one vibrant bowl. You don’t need to fuss with multiple side dishes. The protein, carbs, and veggies are all right here, mingling together in perfect harmony.
• The marinade does double duty as a dressing. This is my favorite little trick! The same delicious mixture of lemon, olive oil, and herbs that flavors the chicken gets whisked into the orzo salad, tying the whole dish together beautifully.
• It’s fantastic warm, at room temperature, or cold. This makes it incredibly versatile. Serve it straight from the skillet for a cozy dinner, or pack it for a picnic or work lunch the next day—it only gets better as the flavors meld.
• It’s endlessly customizable. Not a fan of olives? Leave ’em out. Got some bell peppers in the fridge? Chop them up and toss them in. This recipe is a wonderful template for using what you have on hand.

Ingredients & Tools

• For the Chicken & Marinade:
• 4 boneless, skinless chicken breasts (or thighs)
• 1/4 cup extra virgin olive oil
• Juice of 2 large lemons
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp dried dill
• 1/2 tsp each salt and black pepper
• For the Orzo Salad:
• 1 1/2 cups uncooked orzo pasta
• 1 English cucumber, diced
• 1 pint cherry or grape tomatoes, halved
• 1/2 red onion, finely diced
• 1 cup crumbled feta cheese
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill

Tools: A large skillet or grill pan, a medium saucepan, a large mixing bowl, and a small bowl for the marinade.

The quality of your ingredients really shines here. A good, grassy extra virgin olive oil and fresh, juicy lemons make all the difference in the marinade. And don’t skip the fresh herbs at the end—the parsley and dill add a burst of freshness that dried herbs just can’t replicate.

Serves: 4 | Prep Time: 20 minutes (plus 30 mins marinating) | Cook Time: 20 minutes | Total Time: 1 hour 10 minutes

Before You Start: Tips & Ingredient Notes

• Pound your chicken breasts to an even thickness. This is the single best way to ensure they cook evenly and stay juicy. Just place them between two pieces of plastic wrap and gently pound them to about ¾-inch thick. No more dry, overcooked edges!
• Don’t skip the marinating time. Even 30 minutes makes a world of difference, allowing the lemon and herbs to penetrate the chicken. If you have time, an hour is even better.
• Rinse the cooked orzo under cold water. This stops the cooking process immediately, preventing it from becoming mushy, and washes away excess starch so your salad isn’t gummy.
• Dice your veggies uniformly. You want a little bit of everything in each bite, so aim for your cucumber, onion, and tomato pieces to be roughly the same size.
• Buy a block of feta and crumble it yourself. Pre-crumbled feta is often coated in anti-caking agents that can make it a bit chalky. A block crumbled by hand is creamier and tastes so much better.

How to Make Greek Chicken with Orzo Salad

Serving Suggestions

Complementary Dishes

• Warm, toasted pita bread — There’s nothing better for scooping up every last bit of the salad from your bowl. A little char from the toaster or grill adds a wonderful smoky note.
• A simple, crisp green salad — If you want to stretch the meal for more people, a basic salad with a light vinaigrette provides a fresh, clean contrast without competing with the main event.
• Grilled halloumi cheese — For the ultimate Greek feast, throw a few slices of halloumi on the skillet after the chicken. Its salty, squeaky texture is an absolute delight alongside the orzo.

Drinks

• A crisp, dry white wine like Assyrtiko or Sauvignon Blanc — The high acidity and citrus notes in these wines mirror the lemon in the dish perfectly, cutting through the richness of the olive oil and feta.
• Sparkling water with a lemon wedge — For a non-alcoholic option, the bubbles are incredibly refreshing and the lemon wedge continues the theme of the meal.
• A classic Gin & Tonic — The herbal notes from the gin complement the oregano and dill beautifully, making for a surprisingly sophisticated pairing.

Something Sweet

• Baklava — You can’t go wrong with this classic. The flaky, nutty, honey-sweet pastry is the perfect rich ending to the bright, savory main course.
• Lemon yogurt cake — This keeps the citrus theme going in a soft, moist, and not-too-sweet cake that feels light and satisfying.
• Fresh berries with a dollop of Greek yogurt — For the simplest finish, a bowl of mixed berries with a spoonful of creamy yogurt is refreshing and effortless.

Top Mistakes to Avoid

• Mistake: Overcooking the orzo. Mushy orzo will ruin the texture of the entire salad. Always cook it to al dente and rinse it promptly with cold water to stop the cooking process.
• Mistake: Adding the feta while the orzo is still warm. If the orzo is hot, it will melt the feta into a sticky, messy blob. Make sure everything is cooled down so the feta stays in distinct, creamy crumbles.
• Mistake: Not tasting the salad before serving. The saltiness of your feta and olives can vary, so always give the final salad a taste and adjust the seasoning with an extra pinch of salt or a squeeze of lemon juice if needed.
• Mistake: Skipping the chicken rest time. Slicing the chicken immediately after cooking will cause all those precious juices to run out, leaving you with drier meat. Let it rest for a full 5 minutes.

Expert Tips

• Tip: Toast the orzo before boiling. For a deeper, nuttier flavor, toast the dry orzo in your saucepan with a teaspoon of olive oil for 2-3 minutes until lightly golden before adding the boiling water. It adds a whole new dimension.
• Tip: Use the residual heat from the skillet. After removing the chicken, you can turn off the heat and toss the halved tomatoes in the pan for just a minute. They’ll get a slight blister and a more concentrated, sweet flavor.
• Tip: Make it ahead for meal prep. This salad holds up brilliantly. Keep the dressing and feta separate if making more than a day in advance, but otherwise, it’s a perfect make-ahead lunch.
• Tip: Add a pinch of red pepper flakes. If you like a little heat, a pinch of red pepper flakes in the marinade adds a subtle, warm kick that balances the lemon and herbs beautifully.

FAQs

Can I use a different type of pasta?
Absolutely! Orzo is classic, but any small pasta shape will work well. Ditalini, small shells, or even couscous are great substitutes. Just adjust the cooking time according to the package directions. The key is to use a small shape that can be easily eaten with a fork alongside the other ingredients. If using couscous, you’ll prepare it by pouring boiling water over it and letting it steam, which is even faster!

How long will the leftovers keep in the fridge?
Stored in an airtight container, this Greek Chicken with Orzo Salad will keep beautifully for 3-4 days. The flavors actually deepen and meld together, making the leftovers something to look forward to. The vegetables might release a little water, so just give it a quick stir before serving. I don’t recommend freezing it, as the texture of the cucumbers and tomatoes will become very mushy upon thawing.

Can I make this vegetarian?
Of course! Simply omit the chicken. You might want to add a can of rinsed and drained chickpeas or white beans to the salad for some plant-based protein. The marinade/dressing is so flavorful that you won’t miss the chicken at all. You could also grill some large portobello mushroom caps marinated in the same mixture for a hearty, meaty texture.

My salad seems a bit dry. What can I do?
This can happen if your lemons were less juicy or if the orzo absorbed more dressing than expected. Don’t worry! Simply whisk together a quick extra dressing with 2 tablespoons of olive oil, 1 tablespoon of lemon juice, a pinch of salt, and a pinch of oregano. Drizzle it over and toss again. It’ll be perfect.

Is it safe to use the marinade that touched raw chicken as a dressing?
This is a great food safety question! The key is that we reserved a portion of the marinade *before* it ever touched the chicken. That’s the part we use for the salad. You should never reuse a marinade that has had raw meat in it without boiling it first to kill any bacteria. In this recipe, by setting some aside at the start, we get all the flavor without any risk.