This Greek chicken orzo should be your new go-to Mediterranean dinner. Juicy lemon oregano chicken is baked with roasted eggplant, zucchini, capsicum, and cherry tomatoes and finished with a balsamic drizzle. Tossed with orzo pasta, this easy one-pan meal is light, fresh, and ridiculously good for spring.
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Why you'll love this recipe
Greek-Inspired. The combination of lemon, oregano, and balsamic gives this dish a classic Greek taste that’s fresh, zesty, and flavourful. Really like lemon? Try my Lemon Chicken, or my Lemon Chicken Mediterranean Orzo for a creamier version with added Feta.
Seasonal & Budget-Friendly. With Mediterranean vegetables like eggplant, zucchini, capsicum, and cherry tomatoes in peak season during spring, this meal is both affordable and packed with fresh flavour. Any leftovers can be used in a Mediterranean Vegetable Salad.
Hot or Cold. It can be enjoyed either way like my Air Fryer Gnocchi or Pesto Orzo Pasta Salad.
One-Pan. Roasting the chicken and vegetables together means fewer dishes and more flavour like my One Pan Chicken Fajitas or One Pan Creamy Chorizo Cajun Orzo.
Ingredients
Orzo. Also called Risoni in Australia. A small rice-shaped pasta that absorbs flavours, making it perfect for Mediterranean dishes.
Chicken. I used breast as they're very cost effective, but you could swap for chicken thighs which are slightly more tender.
Mediterranean Vegetables. Vegetables like Eggplant, Red Pepper (Capsicum), Zucchini and Tomatoes are in-season during Spring so a lot of my Meal Prep Recipes during this time of year features these vegetables as they are affordable and accessible.
Balsamic Vinegar. This helps tenderise the eggplant and helps counteract its acidity (meaning you don't have to salt it). I'm lazy and don't want to wait, so a lot of my eggplant dishes have some balsamic in them.
Oregano and Lemon. These are classic Greek-inspired flavours. I use dried oregano for convenience, and a fresh lemon juice and zest for the best flavour.
Please check the recipe card for full list of ingredients and quantity.
How to make
Step 1: Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper or aluminium foil.
Heat a pan over medium-high heat.
And prepare vegetables.
Step 2: Coat the chicken breasts in some olive oil and oregano. Sear on the pan for 2 minutes per side until golden. They don’t need to be cooked through—just browned for extra flavour.
Step 3: In a large bowl, toss eggplant, red pepper, zucchini, and cherry tomatoes with olive oil, balsamic vinegar, dried oregano, salt, and pepper. Spread evenly on the baking tray and nestle in the seared chicken.
Drizzle with lemon juice and zest.
Step 4: Roast in the oven for 20-25 minutes or until the chicken reaches 69°C (160°F) (it'll continue to increase to 74°C (165°F) when resting).
While the chicken and veggies roast, bring a large pot of salted water to a boil. Add the orzo and cook until al dente (check the package for timing). Drain, rinse with cold water (this stops the cooking process) and set aside.
Step 6: Remove the baking tray from the oven and let the chicken rest for 5 minutes before slicing it into thin strips. Then, combine with the cooked orzo, roasted vegetables and any extra pan juices.
Top Tip
Sear for Maximum Flavour. Searing the chicken before roasting helps develop extra depth in flavour. It also locks in moisture, keeping the chicken juicy.
Evenly Cut Vegetables. Try to cut all the veggies into roughly the same size to ensure even roasting. Smaller pieces may cook too fast and burn.
Don’t Overcook the Orzo. Cook the orzo just until al dente, as it will continue to absorb moisture when mixed with the roasted veggies.
Meal prepping
Meal prepping Greek chicken orzo is an easy way to have a balanced Mediterranean-inspired meal ready for the week. If you want an option for a full meal plan, check out the Weekly Meal Prep Plan which includes this Greek orzo. Since this dish can be enjoyed hot or cold, it’s versatile for packed lunches or quick dinners.
How do you store orzo pasta salad?
Store in an airtight container in the fridge for up to 4 days. Keep the orzo and chicken separate if you want to maintain the best texture, and drizzle extra olive oil or lemon juice before serving to refresh the flavours.
Reheating
This is a meal that can be enjoyed cold, but if you want, you can reheat in the microwave for 1–2 minutes. I suggest adding a splash of olive oil or balsamic to spruce it up a bit, and maybe top with a bit of feta.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Absolutely! Skip the chicken and add chickpeas or white beans for protein, or toss in grilled halloumi for a salty, cheesy twist.
Searing the chicken before baking locks in moisture, and roasting it alongside the veggies in lemon and balsamic helps keep it juicy.
Other Cold Meal Prep Salads
Or, you can have a browse through my Salad Recipes for more delicious eats.
Recipe
Greek Chicken Orzo with Roasted Vegetables
Equipment
Ingredients
- 250 g (1 cup) orzo uncooked, see note 1
- 500 g (approx. 3) chicken breasts whole
- ½ (approx. 200g) eggplant sliced 1 inch thick
- 1 (approx. 100g) red pepper (capsicum) sliced 1 inch thick
- 2 (approx. 200g) zucchini sliced 1 inch thick
- 300 g (2 cups) cherry tomatoes
- 2 tablespoon olive oil extra virgin
- 1 tablespoon balsamic vinegar
- 2 tablespoon oregano dried
- ¼ cup lemon juice + zest approx 1 lemon
- Salt and pepper to taste
Instructions
- Preheat the oven to 200°C (400°F) and line a large baking tray with parchment paper or foil.
- Heat a pan over medium-high heat. Coat the 500 g (approx. 3) chicken breasts in half the olive oil and half the oregano, then sear for 2 minutes per side until golden. It doesn’t need to be fully cooked—just browned for extra flavour.
- Toss the (sliced) ½ (approx. 200g) eggplant, 1 (approx. 100g) red pepper (capsicum), 2 (approx. 200g) zucchini, and (whole) 300 g (2 cups) cherry tomatoes with the other half of olive oil and oregano, and 1 tablespoon balsamic vinegar
- Add coated veggies to a baking tray then nestle seared chicken. Drizzle with ¼ cup lemon juice + zest, Salt and pepper. Roast for 20-25 minutes or until the chicken reaches 69°C (160°F) (it will rise to 74°C (165°F) as it rests).
- Meanwhile, cook the 250 g (1 cup) orzo in salted boiling water until al dente (check the package for timing). Drain, rinse with cold water to stop cooking, and set aside.
- Let the chicken rest for 5 minutes, then slice into thin strips. Toss with the orzo, roasted vegetables, and any remaining pan juices before serving.
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