This post may contain affiliate links, please see our privacy policy for details.
These easy Greek Tahini Chicken and Feta Orzo Bowls are perfect for summer. Quick-cooking chicken tenders tossed in a herby vinaigrette and served up bowl style with the most delicious orzo, avocados, herbs, and tahini sauce. This dish is almost no-cook, comes together quickly, and with very little effort. Enjoy this for dinner, serve at your next cookout, or meal prep for busy weekday lunches – it’s always good!
Can you tell I’m really embracing these summer recipes? With the season change it’s been so nice having new inspiration. I love these fresh recipes. They come together so easily and are always full of so much color!
These bowls are our new summer dinner. The chicken is tossed in a yummy vinaigrette and served bowl-style with the freshest ingredients!
My mom inspired this recipe. In the summer, she loves a grilled chicken and rice dinner. It could be seasoned in the most basic way and served with a simple side of rice, and she would be so excited!!
She’s all about a basic dinner, and I certainly love that! I wanted to create something I knew she’d enjoy, so I took her beloved grilled chicken and added just a few layers of flavor I knew she would love!
There’s lots of orzo pasta, in-season tomatoes, avocado, feta cheese, and even my creamy garlic tahini! She ended up giving these bowls two thumbs up!
This is also a great make-ahead meal. You can serve this warm or cold, as a side dish or a main – your guests will enjoy every bite!
Here are the details
The dressing ingredients
- extra virgin olive oil
- red wine or balsamic vinegar
- honey
- garlic
- shallots
- fresh herbs – dill, basil, oregano, and or thyme
Step 1: mix the dressing
This is easy. Mix the dressing up in a jar or even in the bowl you plan on using. Then, season the dressing to your taste with salt, pepper, and chili flakes.
For the combination of herbs, I love to use fresh basil, dill, and oregano. You can use your favorite mix or whatever you have in the fridge (or garden). And if you don’t have any fresh herbs swap in dried herbs instead.
Step 2: grill the chicken
Next, toss the chicken with some of the dressing, then grill it until cooked throughout with light grill marks.
Once the chicken is grilled, thinly slice it.
The bowl ingredients
- chicken tenders
- dry orzo pasta
- feta cheese
- cherry tomatoes
- Persian cucumbers
- kalamata olives
- pepperoncini
- garlic tahini
- toasted sesame seeds
Step 3: the orzo
Cook the orzo in boiling water, drain, and toss it with the dressing in the same pot while the orzo is still steaming hot. Tossing the orzo while hot helps develop the flavors of the salad even further. The heat activates the fresh herbs and shallots used in the dressing.
It will certainly smell delicious!
Step 4: assemble each bowl
Last but not least, assemble each bowl. Once the orzo is tossed with the dressing, add olives, cherry tomatoes, cucumbers, and pepperoncini if you enjoy them.
I start with a big handful of arugula, then add the orzo, chicken, and sliced avocado. Finish each bowl with garlic tahini and toasted sesame seeds.
These orzo bowls can be made up to a day in advance, so they’re wonderful for entertaining.
They’re also great for meal prep for busy weekday lunches!
You and your family and friends will really love these fresh and colorful bowls!
Looking for other great pasta salad recipes? Here are some favorites:
Caprese Caesar Pasta Salad
Pesto Chicken, Corn, and Avocado Bacon Pasta Salad
Corn, Tomato, and Avocado Pasta Salad
Grilled Lemon Herb Chicken Avocado Orzo Salad with Honey Mustard Bacon Dressing
Lastly, if you make this Greek Tahini Chicken and Feta Orzo Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Greek Tahini Chicken and Feta Orzo Bowls
Author: Tieghan Gerard
Prep Time 20 minutes minutes
Cook Time 10 minutes minutes
Total Time 30 minutes minutes
Servings: 6
Calories Per Serving: 412 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
SavePrintEmail
Ingredients
Dressing
- 2/3 cup extra virgin olive oil
- 1/4 cup red wine or balsamic vinegar
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 shallot, chopped
- 4 cloves garlic, chopped
- 1/2 cup chopped herbs: dill, basil, oregano
- chili flakes, salt, and black pepper
Bowls
- 1 pound boneless skinless chicken tenders
- 1 pound dry orzo
- 2 cups baby arugula
- 2 cups cherry tomatoes, halved
- 2 Persian cucumbers, chopped
- 1/2 cup pitted Greek olives
- 1/4 cup peperoncini
- 1 cup crumbled feta cheese
- 1/2 cup garlic tahini (see notes for homemade)
- 3 tablespoons sesame seeds
US Customary - Metric
Instructions
1. To make the dressing, combine all ingredients in a glass jar.
2. Toss the chicken with 1/3 cup dressing. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until cooked through, about 8-10 minutes. Thinly slice it.
3. Bring a large pot of salted water to a boil. Boil the orzo to al dente. Drain. Add the orzo back to the hot pot and toss with the dressing. Add the tomatoes, cucumbers, olives, and pepperoncini. Toss, toss, toss!
4. Divide the arugula between bowls. Add the orzo, then chicken. Top each bowl with crumbled feta, tahini, and sesame seeds. Serve with fresh herbs!
Notes
Garlic Tahini: Combine 1/2 cup tahini, 2 tablespoons lemon juice, 1 clove garlic, 1 teaspoon honey, and 1/4 cup water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt.
View Recipe Comments
