Description
This Lemon Dijon Chicken Orzo Bowl with Yogurt Whipped Feta is a flavorful and satisfying meal that combines tender chicken, tangy lemon, creamy feta, and fresh vegetables over a bed of orzo pasta.
Ingredients
Units
Scale
For the Chicken:
- 1 lb (450 g) boneless, skinless chicken breast, sliced
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- Zest and juice of 1 lemon
- 2 cloves garlic, minced
- Salt & black pepper, to taste
For the Orzo:
- 1 cup dry orzo pasta
- 2 cups chicken or vegetable broth
- 1 tbsp olive oil
- Salt, to taste
For the Yogurt Whipped Feta:
- 1/2 cup Greek yogurt
- 1/2 cup crumbled feta cheese
- 1 tsp olive oil
- 1 small garlic clove
- Salt & black pepper, to taste
For the Bowl Assembly:
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 2 tbsp fresh parsley, chopped
- Optional: fresh dill or mint for garnish
Instructions
- For the Chicken: Preheat a skillet over medium heat. Toss chicken with olive oil, Dijon mustard, lemon zest, lemon juice, garlic, salt, and pepper. Cook until golden and cooked through, about 6–8 minutes.
- For the Orzo: Meanwhile, cook orzo in broth according to package instructions until tender. Drain if necessary and toss with olive oil and a pinch of salt.
- For the Yogurt Whipped Feta: For the yogurt whipped feta, blend Greek yogurt, feta, olive oil, garlic, salt, and pepper until smooth and creamy.
- For the Bowl Assembly: Assemble bowls with a base of orzo, then top with cooked chicken, cherry tomatoes, cucumber, and parsley. Dollop or drizzle the yogurt whipped feta on top. Garnish with optional herbs and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop, Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 830 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 110 mg
