Greek Tahini Chicken and Feta Orzo Bowls

• servings: 6
• total time: 30 min

Ingredients

DRESSING

2/3 cup extra virgin olive oil

1/4 cup red wine or balsamic vinegar

2 tablespoons lemon juice

1 teaspoon honey

1 shallot, chopped

4 cloves garlic, chopped

1/2 cup chopped herbs: dill, basil, oregano

chili flakes, salt, and black pepper

BOWLS

1 pound boneless skinless chicken tenders

1 pound dry orzo

2 cups baby arugula

2 cups cherry tomatoes, halved

2 Persian cucumbers, chopped

1/2 cup pitted Greek olives

1 cup crumbled feta cheese

1/2 cup garlic tahini (see notes for homemade)

3 tablespoons sesame seeds

Directions

1. To make the dressing, combine all ingredients in a glass jar.

2. Toss the chicken with 1/3 cup dressing. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until cooked through, about 8-10 minutes. Thinly slice it.

3. Bring a large pot of salted water to a boil. Boil the orzo to al dente. Drain. Add the orzo back to the hot pot and toss with the dressing. Add the tomatoes, cucumbers, and olives. Toss, toss, toss!

4. Divide the arugula between bowls. Add the orzo, then chicken. Top each bowl with crumbled feta, tahini, and sesame seeds. Serve with fresh herbs!

Notes

Garlic Tahini: Combine 1/2 cup tahini, 2 tablespoons lemon juice, 1 clove garlic, 1 teaspoon honey, and 1/4 cup water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt.

Notes

https://www.halfbakedharvest.com/tahini-chicken-and-feta-orzo-bowls/