These Lemon Garlic Chicken Skewer Bowls with orzo and Green Goddess sauce come together quickly and easily—perfect for a weeknight dinner or meal prep. They have the casual bowl-build feeling of a fast-casual place like Chipotle, but with bright Mediterranean flavors. The chicken skewers can be grilled outdoors, cooked on an indoor grill pan, or baked in the oven.
I’m writing this from my cozy living room while Jared plays with Rascal and we finish the last episode of Season 2 of 13 Reasons Why. It’s heavy midweek viewing, but still worth a watch. Lately my evenings have been exhausted—our new gym instructor is intense and I feel like a limp noodle after class (in the best way). I also just returned from a quick work trip to Boulder, Colorado, which likely threw my routine off.
I spent a few days in Boulder shooting with Purely Elizabeth, one of my favorite clients. There’s something about staying in a hotel on a work trip that makes you feel very grown-up. We created vibrant summer content—think papaya boats and coconut shells—that’s bright, healthy, and fun to style. Summer recipe shoots suit my aesthetic perfectly.
This week I also sat down with Abbie to map out summer content for The College Housewife. Working on brand strategy and my own content keeps things fresh; I’d be bored if every week looked the same. Speaking of summer, the seasonal recipes are light and full of flavor: peach frosé, prosecco floats, and a decadent s’mores dessert are all on the list. One of my favorite summer flavor profiles is Mediterranean—basil, lemon, feta, and fresh tomatoes are staples. That’s exactly where these lemon garlic chicken skewer bowls with orzo and green goddess sauce fit in.
What I love most about these bowls is how simple they are to assemble. You can have a satisfying, flavorful dinner ready in under an hour. These are real recipes I make at home and serve to my family, so I’ve kept the technique straightforward. If you’re like me and enjoy eating everything in bowl form, this one will be a favorite.
Soak wooden skewers for at least 30 minutes before using—overnight is optional but not necessary. Marinate the chicken for 30 minutes to 1 hour; longer will deepen the flavor, but avoid marinating longer than two hours because the lemon juice can begin to break down the meat.
The marinade is simple: garlic, lemon, and fresh rosemary make a bright, fragrant coating for cubed chicken. Thread the marinated pieces onto skewers. If you prefer, swap the chicken for shrimp, salmon, steak, or vegetables for a variation.
Cook the skewers on an outdoor grill or indoor grill pan when you want grill marks and a bit of char. For an even easier method, bake at 450°F for 20–25 minutes on a baking sheet—toss the chicken with olive oil, salt, and pepper, spread it out, and flip halfway through for even cooking.
The bowls are built on a base of cooked orzo, but you can use any grain or pasta such as quinoa, farro, or cauliflower rice for a lower-carb option. Orzo works beautifully because it offers a rice-like texture with the feel of pasta. Top the bowls with cherry tomatoes, sliced Persian cucumber, and chunks of feta for freshness and salty creaminess. Roasted or grilled zucchini is a nice addition, too.
The Green Goddess sauce makes these bowls especially satisfying. Inspired by bottled versions but thicker and greener, this homemade sauce uses extra avocado and basil with a spoonful of Greek yogurt for creaminess. It’s bright, herb-forward, and pairs perfectly with the lemony chicken.
Try these other healthy lunches:
- Healthy Greek Chicken Pita Wrap
- ‘Chipotle Style’ Healthy Chicken Burrito Bowls
- Chipotle BBQ Jackfruit Tacos
Lemon Garlic Chicken Skewer Bowls with Orzo and Green Goddess Sauce
ingredients
Lemon Garlic Chicken Bowls:
- 1 lb boneless skinless chicken breasts, cubed
- 4 garlic cloves, minced
- Juice of 1 lemon
- 1 Tablespoon fresh rosemary, minced
- 2 cups cooked orzo pasta
- Feta cheese, diced
- Persian cucumbers, sliced
- Cherry tomatoes, halved
- 2 Tablespoons olive oil, divided
- 3 zucchinis, thinly sliced
Green Goddess Sauce:
- 2 avocados
- A handful of fresh basil
- 1 large spoonful Greek yogurt
- Juice of 1 lemon
- 1 teaspoon red pepper flakes
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
instructions
- Marinate the chicken: In a large bowl, combine cubed chicken, garlic, lemon juice, and rosemary. Refrigerate for 30–60 minutes.
- Prepare the base: While the chicken marinates, cook orzo according to package directions and prep the feta, cucumbers, and tomatoes.
- Skewer the chicken: Thread the marinated chicken onto skewers. If using wooden skewers, soak them in water for 30 minutes first.
- Grill zucchini: Preheat a grill or grill pan over medium-high and lightly coat with 1 Tablespoon olive oil. Grill zucchini 2–3 minutes per side and set aside.
- Grill the skewers: Season skewers with salt and pepper, coat the grill with the remaining 1 Tablespoon olive oil, and grill 3–4 minutes per side or until cooked through.
- Assemble bowls: Spread a thin layer of Green Goddess sauce in each serving bowl. Add about ½ cup cooked orzo, two zucchini slices, and 2–3 skewers. Top with tomatoes, cucumbers, feta, and extra basil.
- Make the sauce: Combine all Green Goddess ingredients in a blender or food processor and blend until smooth. Chill until ready to serve.
- Oven method: Preheat oven to 450°F. Toss chicken with 1 Tablespoon olive oil, salt, and pepper and place on one half of a parchment-lined baking sheet. Bake 10 minutes, add seasoned zucchini to the other half, flip chicken, and bake another 10–15 minutes until cooked through.
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Save this recipe for dinner!
If you try these bowls for meal prep, they hold up well in the fridge for a few days. Store the Green Goddess sauce separately until serving to keep everything fresh. Enjoy a bright, Mediterranean-inspired dinner that’s both simple and satisfying.