Greek Orzo Bowl

Flavorful and filling, this delicious recipe is one you’ll crave over and over.

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Greek Orzo Bowl

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  • Author: Kiley Rath


Servings: 4




    • 1 Tbsp Sicilian Lemon Infused Olive Oil
    • 2 cups Chicken or Veggie Broth
    • 1 Red Bell Pepper, small dice
    • 2 Green Onions, sliced
    • ½ cup Kalamata Olives
    • 6 Mint Leaves, chiffonade
    • 10 Basil Leaves, chiffonade
    • ⅓ cup Feta


  • 1lb Ground Chicken
  • ⅓ cup Panko
  • 1 Egg
  • 2 Tbsp Lemon & Dill Tzatziki Rub & Seasoning
  • 1 tsp Citrus Dill Sea Salt
  • 2 Tbsp Sicilian Lemon Infused Olive Oil


  • ½ cup Greek Yogurt
  • 2 Tbsp Roasted Garlic Balsamic Vinegar (TCS does not carry this, so we recommend swapping for Black Garlic Tamari Balsamic)
  • 2 tsp Sicilian Lemon Infused Olive Oil
  • 1 Tbsp Lemon & Dill Tzatziki Rub & Seasoning
  • ½ tsp Citrus Dill Sea Salt
  • Optional: Squeeze of fresh lemon juice/lemon wedge to garnish


  1. In a large skillet, heat the olive oil over medium heat. Add the orzo and toast until golden, 3-4 minutes. Add the stock and reduce heat to low. Cover and cook until water is absorbed, about 12 minutes.
  2. In a medium bowl mix together all the meatball ingredients except for the olive oil and form into 1 inch balls.
  3. Heat a skillet over medium heat and the 2 Tbsp of olive oil. Cook meatballs 3-4 minutes, flip and cover, and cook an additional 5-6 minutes or until the meatballs are done.
  4. In a small bowl combine the greek yogurt, vinegar, oil, rub, salt, and 2 Tbsp water.
  5. In a serving bowl add your cooked orzo, top with red bell peppers, green onions, olives, mint, basil, feta, and dressing.


Recipe and photos courtesy of

Using just a tinch of fresh lemon, and don’t know what to do with the rest? Preserve its freshness with Reusable Citrus Savers! Found at your favorite local kitchen store: The Carrot Seed Kitchen Co.

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