Greek-Style Orzo Bowls with Marinated Feta Salad

In the mood for something bright, fresh, zesty, AND nourishing? Look no further, theseGreek-style Orzo Bowls with Marinated Feta Salad combine all my favorite Mediterranean flavors into one easy bowl. Perfect for meal prepping and with minimal cook time, these are easy to partially prep ahead and cook in a moment’s notice. Inspired by my favorite bowl from Cava, but a fraction of the cost to make at home and enjoy all week long. This recipe is a part of my Done in 30 series, featuring healthy, but delish dinners that come together in just 30 minutes.

Greek-Style Orzo Bowls with Marinated Feta Salad ingredient notes:

Ground Lamb: This is not a protein I typically use in my usual dishes, however it truly takes these bowls to the next level. Ground lamb has a higher fat content than ground chicken or beef, however it is more nutrient dense than ground chicken with higher levels of iron, vitamin B12, and zinc. I find it best when cooked down in a heavy spice mixture like the one used in this recipe.

Orzo: One of my favorite grains to use when I’m not quite sure if I want a rice or pasta is orzo. I like to keep the flavors pretty simple here to balance out the spiced lamb and marinated salad, so just lemon and fresh dill does the trick.

Feta: It wouldn’t be a Greek inspired dish without creamy, tangy feta. I like to buy a 16 ounce block and crumple it myself, saving the leftover block for a creamy pasta bake or dip, like my Beet Feta Dip in Don’t Think About Dinner.

Fresh Dill: If there’s one thing you take from these notes, it’s not to skip out on the fresh dill here — it make’s a world of a difference! Sometimes if I am really in a rush, I will opt for a store bought tzatziki with dill in it, however fresh over dried here really brings out the bright, herby flavors of all 3 components.

Cucumber, olives, and tomatoes: The Mediterranean trifecta! No Greek salad is complete without this trio. I like to opt for an English cucumber, heirloom tomato, and Kalamata olives, but you can always mix up the flavors by swapping for cherry tomatoes or black olives.

Spice mix: A beautiful mixture of ground coriander, ground cumin, garlic powder, dried oregano, kosher salt, ground black pepper, and smoked paprika come together to pack a flavorful punch into the spiced lamb. If you’re looking for some heat, you could also add 1/2 a teaspoon of crushed red pepper.

Greek-Style Orzo Bowls with Marinated Feta Salad

Recipe by Jenn Lueke

4.8 from 13 votes

Servings

Adjust servings

+

–

4

servings

Prep time

20

minutes

Cooking time

15

minutes

In the mood for something bright, fresh, zesty, AND nourishing? Look no further, these Greek-style Orzo Bowls with Marinated Feta Salad combine all my favorite Mediterranean flavors into one easy bowl. Perfect for meal prepping and with minimal cook time, these are easy to partially prep ahead and cook in a moment’s notice. Inspired by my favorite bowl from Cava, but a fraction of the cost to make at home and enjoy all week long. This recipe is a part of my Done in 30 series, featuring healthy, but delish dinners that come together in just 30 minutes.

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Ingredients

• FOR THE LEMON DILL ORZO

• 1 cup dry gluten-free orzo

• Juice of 1 lemon

• 2 tablespoons finely chopped dill

• 1/2 teaspoon garlic powder

• 1/2 teaspoon kosher salt

• FOR THE MARINATED FETA SALAD

• 6 ounces crumbled feta cheese (3/4 cup)

• 1 English cucumber, sliced into thin half moons

• 1 heirloom or 2 roma (plum) tomatoes, small dice

• 1/2 cup pitted Kalamata olives, halved

• 2 tablespoons finely chopped dill, additional for topping (optional)

• 3 tablespoons olive oil

• Juice of 1/2 lemon

• Zest of 1/2 lemon (about 1/2 tablespoon, use the remaining lemon half for serving if desired)

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• FOR THE SPICED LAMB

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon smoked paprika

• 1/2 tablespoon olive oil

• 1 pound ground lamb (85% lean) or ground chicken

Directions

• Make the orzo: Bring a salted pot of water to a boil. Add the orzo and cook until al dente, about 9 minutes. Drain the water then return the orzo to the pot off the heat. Mix with a drizzle of olive oil to prevent sticking. Add the lemon juice, dill, garlic powder, and salt and mix.
• While the orzo cooks, make the marinated feta salad: Add the feta, cucumber, tomato, olives, dill, olive oil, lemon juice, lemon zest, salt, and black pepper to a medium bowl. Toss to combine and mix well. Cover and chill until serving.
• Prepare the spiced lamb: Combine the coriander, cumin, garlic powder, oregano, salt, black pepper, and paprika in a small bowl and set aside. Heat the oil in a large skillet over medium heat. When the oil is shimmering, add the ground lamb. Cook, stirring occasionally and breaking apart as it cooks until browned all over, 5 to 7 minutes. Stir in the spice mix and cook until aromatic, about 2 minutes.
• Assemble the bowls: Evenly divide the orzo, cooked lamb, and feta salad among four bowls. Top with additional chopped dill, if desired, and optionally serve with a lemon wedge.

Notes

• For meal prep: Each component can be stored in the refrigerator for up to 4 days. Prepare each component and store in separate sealed containers or assemble bowls in 4 meal prep containers. If you want to reheat the lamb (and orzo, if desired), keep those separate from the marinated salad.
• Store it: Refrigerate components in separate sealed containers for up to 4 days.
• Reheat it: Microwave the ground lamb until warm, about 2 minutes. It is optional to reheat the orzo, but it also works to eat it cold!
• Vegetarian: Grate or crumble two 14-ounce blocks of tofu. Toss in the same spices and cook in a skillet over medium-low heat until lightly crisp, about 10 minutes. Or, drain and rinse two 15-ounce cans of chickpeas, toss in the same spices, and roast at 400ºF until crispy, 10 to 15 minutes.

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