Greek Orzo Power Bowl (make 2 bowls)
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- Reserve 2 cups (about half) of the prepared Greek Salad Orzo (about 2 servings). leftover Greek Salad Orzo
- 2 TBSP extra-virgin olive oil
- 1 TBSP red wine vinegar or 1 TBSP plain Greek yogurt (optional drizzle)
- 8–10 oz cooked boneless skinless chicken breast (sliced) or 1 cup canned chickpeas (drained) for vegetarian option
- 2 cups mixed salad greens or baby spinach
- Fresh dill or parsley for garnish (optional)
- Salt and pepper to taste
Directions
- Build two composed grain bowls using the reserved orzo as the base.
- Divide 1 cup leftover orzo into each bowl, mound 1 cup mixed greens on one side, then arrange sliced grilled chicken (or chickpeas) on the other.
- Drizzle 1/2 tablespoon olive oil and 1/2 tablespoon red wine vinegar (or a spoonful of yogurt) over each bowl, season with salt and pepper, and finish with a sprinkle of fresh herbs.
- The warm or room-temperature orzo keeps the bowl lively; the added protein and extra greens convert the leftover side into a complete, portable main.