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Bowl with Grilled Veggies & Whipped Feta Recipe

Bowl with Grilled Veggies & Whipped Feta Recipe
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★★★★★

4.8 from 14 reviews

This Balsamic Chicken Orzo Bowl with Grilled Veggies and Whipped Feta is a vibrant, healthy meal featuring tender chicken breasts glazed with balsamic vinegar, paired with roasted zucchini, red bell pepper, and cherry tomatoes. Served over nutty orzo pasta and topped with a creamy, tangy whipped feta sauce made from feta cheese and Greek yogurt, this dish balances fresh flavors and textures, making it perfect for a nutritious weeknight dinner or casual entertaining.

Ingredients

Scale

Chicken and Marinade

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste

Vegetables

  • 1 zucchini, sliced
  • 1 red bell pepper, sliced
  • 1 cup cherry tomatoes
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Whipped Feta

  • 1/2 cup feta cheese, crumbled
  • 1/3 cup Greek yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice

Pasta

  • 1 cup orzo pasta

Instructions

  1. Cook the Orzo: Bring a pot of salted water to a boil and cook the orzo pasta according to the package instructions, usually about 8-10 minutes. Drain the orzo well and set aside to keep warm.
  2. Prepare the Vegetables: In a large bowl, toss the sliced zucchini, red bell pepper, and cherry tomatoes with 1 tablespoon of olive oil, salt, and black pepper to taste. Spread them evenly on a baking sheet and roast in the oven at 400°F (200°C) for 15-20 minutes until tender and lightly charred. Alternatively, grill them over medium heat until they develop grill marks and soften.
  3. Season and Cook the Chicken: Pat the chicken breasts dry and season them evenly with garlic powder, dried oregano, salt, and black pepper. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken for 5-6 minutes on each side or until it reaches an internal temperature of 165°F (74°C) and is cooked through.
  4. Glaze and Rest the Chicken: Drizzle the balsamic vinegar over the cooked chicken breasts. Let the chicken rest for a few minutes to absorb the balsamic flavor and to keep the meat juicy before slicing.
  5. Make the Whipped Feta: In a blender or food processor, combine the crumbled feta cheese, Greek yogurt, 1 tablespoon olive oil, and lemon juice. Blend until smooth and creamy, scraping down the sides as needed to achieve a fluffy consistency.
  6. Assemble the Bowls: Divide the cooked orzo evenly among four bowls. Top with the roasted grilled vegetables and sliced balsamic chicken. Add a generous spoonful of whipped feta on top of each bowl for creaminess and tang.
  7. Serve and Enjoy: Serve the bowls warm as a wholesome, balanced meal that combines savory chicken, tender veggies, hearty pasta, and luscious whipped feta.

Notes

  • If you prefer, swap out the chicken breasts for thighs for a juicier option.
  • You can use other vegetables such as asparagus or eggplant for roasting or grilling.
  • For a vegan version, substitute the chicken with grilled tofu and use a dairy-free whipped feta alternative.
  • Leftover whipped feta can be stored in an airtight container in the refrigerator for up to 3 days.
  • Make sure to rest the chicken after cooking to retain moisture and flavor.
  • Adjust seasoning to taste, especially salt, as feta cheese adds saltiness.

Nutrition

Keywords: balsamic chicken, orzo bowl, grilled vegetables, whipped feta, Mediterranean recipe, healthy dinner, easy weeknight meal

Find it online: https://maicook.com/bowl-with-grilled-veggies-and-whipped-feta-recipe/