Greek Tahini Chicken and Feta Orzo Bowls
View original ↗
Half Baked Harvest · by Tieghan Gerard★ 4.8 (9)

Greek Tahini Chicken and Feta Orzo Bowls

NUTRITION · PER SERVING30M COOK
CAL 36%·PRO 62%
CARBS 59G33% OF CAL
12G FIBER37G OTHER9G TOTAL SUGAR
FAT 41G52% OF CAL
10G SAT31G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Grilled chicken served over orzo with arugula, cucumber, tomatoes, and feta in a lemon-tahini dressing. Works warm or cold as a make-ahead meal.

maingreekgrain bowlchicken
View the full recipe on Half Baked Harvest →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 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
  • 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
PREP
20M
SODIUM
1112MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.