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Lemon Garlic Chicken Skewer Bowls with Orzo and Green Goddess Sauce

  • Author: Elizabeth Van Lierde
  • Prep Time: 1hr
  • Cook Time: 20
  • Total Time: 1hr20min
  • Yield: 4 1x
  • Category: Healthy
  • Cuisine: Mediterranean

Description

These lemon garlic chicken skewer bowls with orzo and green goddess sauce are easy to assemble and can be made quick and easy for a simple weeknight dinner.


Scale

Ingredients

Lemon Garlic Chicken Bowls:

1 lb Boneless, Skinless Chicken Breasts, cubed

4 Garlic Cloves, minced

Juice of 1 Lemon

1 Tablespoon of Fresh Rosemary, minced

2 cups Cooked Orzo Pasta

Feta Cheese, diced in small chunks

Persian Cucumbers, sliced

Cherry Tomatoes, halved

2 Tablespoons Olive Oil, divided

3 Zucchinis, thinly sliced

Green Goddess Sauce:

2 Avocados

A handful of Fresh Basil

A Large Spoonful of Greek Yogurt

Juice of 1 Lemon

1 teaspoon Red Pepper Flakes

1/2 teaspoon Pepper

1 teaspoon Kosher Salt


Instructions

  1. In a large bowl, mix together cubed chicken, garlic, lemon juice, and rosemary. Place in the refrigerator for 30-60 minutes to marinate.
  2. While chicken is marinating, prepare orzo pasta according to package directions, and prep your feta cheese blocks, cucumbers, and tomatoes.
  3. Place cubed chicken onto skewers. If using wooden skewers, be sure to soak in water for 30 minutes before cooking.
  4. Preheat BBQ grill or grill pan over medium high heat and lightly coat with 1 Tablespoon olive oil. Grill zucchini slices for 2-3 minutes on each side and set aside.
  5. Season skewers with salt and pepper, coat grill with another 1 Tablespoon olive oil, and grill on each side for 3-4 minutes, or until chicken is cooked through.
  6. In a shallow bowl, smear a thin layer of green goddess sauce, add 1/2 cup or so of cooked orzo, 2 zucchini slices, and 2-3 chicken skewers. Top with tomatoes, cucumbers, feta cubes and more fresh basil!

Green Goddess Sauce

  1. Combine all ingredients into a Vitamix, food processor, or blender for 30-60 seconds, or until creamy. Place in the refrigerator until bowls are ready to serve.

To Cook in the Oven

  1. Preheat the oven to 450 degrees. Toss the cubed chicken in 1 Tablespoon olive oil, salt, and pepper, place on one half of a baking sheet lined with parchment paper, and bake for 10 minutes. Toss the zucchini with 1 Tablespoon olive oil, season with salt and pepper, add to the other half of the baking sheet, flip chicken, and bake an additional 10-15 minutes, or until the chicken is cooked through.