Prep time: 20 mins | Cook time: 20 mins | Servings: 4

For the Chicken & Orzo Base:

1.5 lbs boneless, skinless chicken breasts

2 tbsp olive oil

1 tbsp lemon juice

2 cloves garlic, minced

1 tsp dried oregano

Salt and freshly cracked black pepper to taste

1.5 cups dry orzo pasta

For the Toppings & Sides:

1 cup cottage cheese or crumbled feta

1 cup cherry tomatoes, halved

1 English cucumber, diced

1/2 red onion, thinly sliced

1 cup fresh spinach or greens, chopped

1 lemon, cut into wedges

For Garnish:

Fresh parsley, chopped

Chili flakes and a drizzle of olive oil

Cook Orzo: Cook the orzo pasta in a pot of boiling salted water according to package instructions until tender. Drain and set aside.

Marinate & Sear Chicken: In a bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Coat the chicken breasts thoroughly. Heat a skillet over medium-high heat and sear the chicken for 5–6 minutes per side until golden brown and cooked through. Remove, let rest, and slice into strips.

Assemble Bowl: Divide the warm orzo into serving bowls as the base.

Arrange Toppings: Arrange the sliced chicken, cherry tomatoes, diced cucumber, red onion, and chopped spinach neatly around the bowl. Add a generous scoop of cottage cheese right in the center.

Plate & Serve: Drizzle olive oil and sprinkle chili flakes over the cheese, garnish with fresh parsley and a lemon wedge on the side, and serve warm.