Greek Orzo Salad with Lemon-Oregano Chicken

This Mediterranean-style salad is everything you want on a busy day: tender orzo tossed with tomatoes, cucumber, red onion, olives and feta, all brought together with a punchy lemon-oregano vinaigrette. A quick marinade makes the chicken fragrant and succulent in minutes. Serve warm or cold; it packs brilliantly for meal prep and keeps well in the fridge for up to three days.

Serves: 2

Prep: 15 mins (plus 15 mins marinating) • Cook: 15 mins • Total: ~30 mins active

Ingredients

Chicken Marinade

• 180 g chicken breast

• 1 tbsp olive oil

• Juice of ½ lemon

• ½ tsp dried oregano

• ½ tsp garlic powder

• ¼ tsp smoked paprika

• Salt & black pepper, to taste

Orzo Salad Base

• 100 g orzo pasta

• 1 cup cherry tomatoes, halved

• ½ medium cucumber, diced

• ⅛ red onion, finely chopped

• 40 g feta, crumbled

• 30 g Kalamata olives, halved

• 1 tbsp chopped parsley

• Optional: a few mint leaves, chopped

Lemon-Oregano Vinaigrette

• 2 tbsp olive oil

• 1 tbsp lemon juice

• ½ tbsp red wine vinegar

• ½ tsp dried oregano

• ½ tsp Dijon mustard

• Salt & pepper, to taste

Instructions

Marinate the chicken

In a small bowl, whisk olive oil, lemon juice, oregano, garlic powder, smoked paprika, salt and pepper. Add the chicken and coat well. Set aside for at least 15 minutes (or chill for up to 8 hours).

Cook the orzo

Bring a pan of well-salted water (or light stock) to the boil. Add the orzo and cook until just tender, 8–10 minutes. Drain, rinse briefly under cold water to stop the cooking, and spread on a plate to cool.

Cook the chicken

Heat a drizzle of oil in a hot frying pan over medium-high. Cook the marinated chicken for 3–4 minutes per side until golden and cooked through (juices run clear). Rest for 2 minutes, then slice or cube.

Make the vinaigrette

Whisk together olive oil, lemon juice, red wine vinegar, oregano, Dijon, salt and pepper until emulsified.

Assemble the salad

In a large bowl, combine cooled orzo, tomatoes, cucumber, red onion, olives, feta, parsley (and mint if using). Add the warm or cooled chicken. Drizzle over the vinaigrette and toss gently to coat.

Serve or store

Taste and adjust seasoning. Serve immediately, or refrigerate in lidded containers for up to 3 days.

Tips & Tricks

✅ Marinate smarter: Even 15 minutes helps; if you have time, marinate the chicken in the morning for extra flavour.

✅ Salt the pasta water: Orzo is small and bland without it—season the water like the sea.

✅ Cool the orzo quickly: A brief cold rinse stops overcooking and keeps the salad from turning claggy.

✅ Emulsify the dressing: Whisk the Dijon in well—it helps the vinaigrette cling to the orzo.

✅ Keep veg crisp: Add cucumber and onion just before serving if making ahead to preserve crunch.

✅ Make it dairy-free: Swap feta for diced avocado and add a pinch more salt and oregano.

✅ Add crunch: Scatter toasted pine nuts or almonds over the top.

✅ Protein swap: Chicken thighs, turkey breast or grilled halloumi all work beautifully.

✅ Pack for lunches: Layer dressing at the bottom of a jar, then chicken, orzo and veg. Shake before eating.

✅ Bright finish: A final squeeze of lemon and a crack of black pepper wake everything up.