Protein Atlas
Greek Lemon Chicken & Orzo Protein Bowls high-protein recipe

Meals · High Protein

Greek Lemon Chicken & Orzo Protein Bowls

These Greek Lemon Chicken & Orzo Protein Bowls deliver approximately 42 grams of protein and 670 calories per serving. Tender chicken thighs and orzo pasta are simmered with spinach and tomatoes in a bright lemon-herb broth, finished with crumbled feta.

Serves 2 bowls
40g protein 587 cal
Prep Time 10 min
Cook Time 15 min
Total Time 25 min

Nutrition per serving

Protein
40 g
Calories
587

Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.

Ingredients

2 servings
  • 8 oz boneless, skinless chicken thighs — cut into 1-inch pieces
  • 1 cup orzo pasta — dry
  • 2 cups chicken broth
  • 1 large lemon — juiced and zested
  • 2 cloves garlic — minced
  • 3 cups baby spinach
  • 1 cup cherry tomatoes — halved
  • 1/4 cup feta cheese — crumbled
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • salt — to taste
  • black pepper — to taste

Steps

  1. Cook the orzo pasta according to package directions. Drain and set aside.
  2. Pat the chicken thigh pieces dry with paper towels. Season generously with salt, black pepper, and dried oregano.
  3. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and sear for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
  4. Reduce heat to medium. Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  5. Return the seared chicken to the skillet. Stir in the cooked orzo, baby spinach, and halved cherry tomatoes. Simmer for 5-7 minutes, or until the chicken is cooked through and the spinach has wilted.
  6. Stir in the lemon zest. Divide the mixture evenly between two bowls and top with crumbled feta cheese before serving.

Why This Works

This bowl delivers 42g protein per serving—about 32g from chicken thighs and 7g from orzo, plus a boost from feta. Searing the chicken first builds fond (those caramelized bits) that deglaze into the lemon broth, adding depth without extra calories. The one-pot simmer lets the orzo absorb that bright lemon-herb flavor while the spinach wilts in residual heat, keeping everything vibrant.

The Flavor Strategy

The lemon-oregano-olive oil combination is the backbone of Greek cooking—and it works because the acid from lemon cuts through the richness of chicken thighs while oregano bridges the savory meat and mild orzo. Cooking the pasta in broth (not plain water) means every grain absorbs flavor. Adding spinach at the end preserves its color and nutrients; it wilts in residual heat without turning army-green.

Make It Your Own

Add Kalamata olives or artichoke hearts for a more Mediterranean feel. Swap chicken for chickpeas (add a 15oz can, drained) for a vegetarian version with similar protein. Traditional giouvetsi uses lamb—try boneless leg cut into cubes if you want the authentic Sunday dinner experience. Ditalini or small shells work if orzo isn't available.