Lemony Greek Chicken Bowls

Serves 6


  • 1 tablespoon olive oil

  • 2 to 3 carrots, cubed

  • ½ yellow onion, diced

  • 2 cloves garlic, minced

  • ¾ teaspoon crushed red pepper

  • 6 cups unsalted or low-sodium chicken stock

  • ½ cup uncooked orzo pasta

  • 3 large eggs

  • ¼ cup fresh lemon juice

  • 2 pounds boneless skinless Smart Chicken tenders, breasts, or thighs

  • 3 cups baby spinach, chopped

  • 1¼ teaspoons kosher salt

  • ½ teaspoon black pepper

  • 3 tablespoons chopped fresh dill, for serving


In a Dutch oven or soup pot, heat oil over medium-high heat. Add carrot and onion and cook, stirring often, until softened. Add garlic and crushed red pepper and cook until fragrant, about 1 minute. Add stock. Submerge the chicken in the stock and bring to a boil. Reduce to simmer and cook until chicken is cooked through. Remove chicken from soup with tongs, shred, then return to soup. Add orzo, and cook, uncovered, until al dente, about 6 minutes.

Meanwhile, whisk together eggs and lemon juice in a medium bowl until frothy. Once orzo has cooked 6 minutes, carefully remove 1 cup boiling stock from Dutch oven. Gradually temper the egg mixture by adding hot stock to the egg mixture and whisking constantly for about one minute. Pour egg mixture back into pot, and stir to combine.

Reduce heat to medium-low; stir in chicken, spinach, salt, and pepper. Cook, stirring constantly, until spinach wilts, about 1 minute. Divide soup among six bowls. Sprinkle each bowl with fresh dill.