If you’re looking for a dish that’s bright, zesty, comforting, and packed with layers of flavor, Lemon Dijon Chicken Orzo with Roasted Zucchini & Feta Sauce is truly the answer. This is the kind of recipe that brings fresh Mediterranean flavors to your table any night of the week, with tender chicken, juicy roasted zucchini, perfectly cooked orzo, and a creamy, tangy feta sauce drizzled on top. Every bite is bursting with lemony brightness and herby undertones, making it just as perfect for a lazy evening as it is for impressing guests. Let’s dive into why this will soon be a staple on your menu!
Ingredients You’ll Need
One of the best things about Lemon Dijon Chicken Orzo with Roasted Zucchini & Feta Sauce is that it uses simple, everyday ingredients — but each one adds something special, from texture to flavor. The combination creates a harmony that’s hard to beat. Here’s what you’ll need and how each star ingredient shines:
- Boneless Skinless Chicken Breast: Diced for quick, even cooking and juicy bites every time.
- Olive Oil: Adds richness and helps all the flavors meld beautifully.
- Dijon Mustard: Brings sharpness and a bit of heat to the chicken marinade.
- Lemon Zest: Gives the dish its uplifting citrus fragrance and zing.
- Salt and Black Pepper: Essential for seasoning each component just right.
- Orzo Pasta: The perfect pasta shape for this bowl, catching all the delicious sauce.
- Zucchini: Roasts up tender and caramelized, and soaks in the Mediterranean flavors.
- Dried Oregano: Infuses the veggies with earthy, herby notes — a classic touch.
- Feta Cheese: Creamy and salty, it’s the backbone of that irresistible sauce.
- Greek Yogurt: Adds tangy creaminess to the feta sauce without making it heavy.
- Lemon Juice: Brightens up the sauce and ties together the lemony theme.
- Garlic: Brings a subtle kick to the creamy feta sauce, making it unforgettable.
- Water: Helps adjust the consistency of the sauce for the perfect drizzle.
- Fresh Parsley or Dill: Optional but fantastic for a burst of color and fresh flavor.
- Lemon Wedges: A squeeze just before serving amps up that citrus note!
How to Make Lemon Dijon Chicken Orzo with Roasted Zucchini & Feta Sauce
Step 1: Cook the Orzo
First things first: bring a pot of salted water to a boil and cook your orzo according to the package instructions, usually about 8 to 10 minutes. The salty water seasons the pasta from the inside out. Once the orzo is perfectly al dente, just drain and set it aside. This starchy base is ready to soak up all the flavors coming its way.
Step 2: Roast the Zucchini
While the orzo cooks, preheat your oven to a toasty 425°F (220°C). Toss the diced zucchini in olive oil, dried oregano, salt, and pepper. Spread the pieces out on a baking sheet (single layer is key for that golden finish!) and roast for 15 to 18 minutes, or until tender and kissed with golden caramelization. This step coaxes the natural sweetness from the zucchini and adds a roasty, vegetal note to the bowl.
Step 3: Cook the Chicken
While the zucchini is roasting, get your skillet hot over medium heat and add a splash of olive oil. Toss the diced chicken breast in a quick marinade of Dijon mustard, lemon zest, salt, and pepper. Sauté for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. That lemon-Dijon combo creates an aromatic crust you can smell across the kitchen!
Step 4: Prepare the Feta Sauce
No Mediterranean-inspired dish is complete without a creamy, tangy finish, and this feta sauce delivers. In a small bowl, combine crumbled feta, Greek yogurt, lemon juice, and minced garlic. Stir in water, one tablespoon at a time, until it’s thin enough to drizzle but still luscious. Season with salt and pepper, tasting as you go. The result is a flavor-packed sauce you’ll want to pour over everything.
Step 5: Assemble the Bowl
Time to bring your Lemon Dijon Chicken Orzo with Roasted Zucchini & Feta Sauce together! In a roomy serving bowl, combine the cooked orzo, roasted zucchini, and that flavorful chicken. Give it a gentle mix, then drizzle the creamy feta sauce generously over the top. A sprinkle of fresh parsley or dill and a few lemon wedges on the side make it extra inviting. Now you’re ready to tuck in!
How to Serve Lemon Dijon Chicken Orzo with Roasted Zucchini & Feta Sauce
Garnishes
For a finishing touch, scatter fresh chopped parsley or dill over each serving. Both add a pop of color and freshness that complements the zesty lemon and creamy feta notes. A few extra crumbles of feta cheese or an extra grind of black pepper never hurt either. And, of course, a lemon wedge lets everyone add a final zing to taste!
Side Dishes
This meal is hearty on its own, but you can complete your spread with a crusty loaf of bread (delicious for mopping up sauce), a simple cucumber salad, or even some olives or roasted red peppers. These sides pair perfectly with Lemon Dijon Chicken Orzo with Roasted Zucchini & Feta Sauce, enhancing its Mediterranean spirit.
Creative Ways to Present
This dish looks beautiful in wide shallow bowls, but you can also serve it as a DIY “Mediterranean bar” for gatherings. Let everyone layer orzo, chicken, zucchini, and feta sauce to their liking. For meal prep, portion everything into individual containers — it’ll brighten up even the busiest workday lunch!
Make Ahead and Storage
Storing Leftovers
Lemon Dijon Chicken Orzo with Roasted Zucchini & Feta Sauce keeps wonderfully in the refrigerator. Store any leftovers in an airtight container for up to three days. If possible, keep the feta sauce separate to preserve its creamy texture and drizzle just before serving.
Freezing
While orzo and veggies freeze reasonably well, the feta sauce might lose some of its creamy consistency when thawed. If you do want to freeze, store the components separately, and prepare a fresh batch of feta sauce when you’re ready to enjoy your leftovers.
Reheating
Warm the chicken, orzo, and zucchini gently in the microwave or on the stove with a splash of water or broth to restore moisture. Add the feta sauce after reheating, so it stays creamy and doesn’t separate. Stir everything together, garnish, and your Lemon Dijon Chicken Orzo with Roasted Zucchini & Feta Sauce will taste just as fresh as day one!
FAQs
Can I use chicken thighs instead of chicken breast?
Yes! Chicken thighs add extra juiciness and still pick up all the bright flavors from the lemon and Dijon. Just dice them similarly and cook until browned and done — it’s a tasty, slightly richer twist.
Is there a substitute for orzo if I can’t find it?
If orzo is unavailable, you can swap in other small pasta shapes like ditalini, fregola, or even pearl couscous. Each brings a slightly different texture but will soak up the creamy feta sauce beautifully.
How do I make Lemon Dijon Chicken Orzo with Roasted Zucchini & Feta Sauce vegetarian?
It’s easy! Leave out the chicken and double up on the roasted zucchini or toss in other favorite vegetables like cherry tomatoes, bell peppers, or artichoke hearts. Chickpeas also make a hearty, protein-rich swap.
Can I make the feta sauce in advance?
Absolutely. The sauce can be made up to two days ahead of time. Store it in the refrigerator, and give it a good stir before serving. If it thickens too much, just thin it with a splash of water or lemon juice.
What wine pairs well with this dish?
A crisp, citrusy white wine like Sauvignon Blanc or Pinot Grigio makes an ideal match for the tangy, herby flavors of Lemon Dijon Chicken Orzo with Roasted Zucchini & Feta Sauce. It keeps everything light, lively, and absolutely refreshing.
Final Thoughts
This recipe is pure sunshine in a bowl, and I sincerely hope it finds a spot in your regular rotation. Lemon Dijon Chicken Orzo with Roasted Zucchini & Feta Sauce is deliciously simple, nourishing, and so rewarding to make. Give it a try, share it with the people you love, and let it make any meal feel a little more special!
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Lemon Dijon Chicken Orzo with Roasted Zucchini & Feta Sauce Recipe
- Total Time: 45 minutes
- Yield: 2–3 servings 1x
- Diet: Vegetarian
Description
This Lemon Dijon Chicken Orzo with Roasted Zucchini & Feta Sauce recipe is a delightful combination of flavors and textures that will satisfy your taste buds. Tender chicken, flavorful orzo, and roasted zucchini are brought together with a creamy feta sauce, making it a perfect dish for any occasion.
Ingredients
For the Chicken:
- 1 lb (450g) boneless skinless chicken breast, diced
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp lemon zest
- Salt and black pepper, to taste
For the Orzo & Veggies:
- 1 cup dry orzo pasta
- 1 medium zucchini, diced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- Salt and pepper, to taste
For the Feta Sauce:
- 1/2 cup crumbled feta cheese
- 1/4 cup Greek yogurt
- 1 tsp lemon juice
- 1 small garlic clove, minced
- 1–2 tbsp water (to thin, if needed)
- Salt and pepper, to taste
Optional Garnish:
- Fresh parsley or dill
- Lemon wedges
Instructions
- Cook the Orzo: Bring a pot of salted water to a boil. Cook orzo according to package instructions (8–10 minutes). Drain and set aside.
- Roast the Zucchini: Preheat oven to 425°F (220°C). Toss diced zucchini with olive oil, oregano, salt, and pepper. Spread on a baking sheet and roast for 15–18 minutes until tender and golden.
- Cook the Chicken: In a skillet over medium heat, heat olive oil. Toss chicken with Dijon mustard, lemon zest, salt, and pepper. Cook for 6–8 minutes until chicken is cooked through and lightly browned.
- Prepare the Feta Sauce: In a small bowl, mix feta, Greek yogurt, lemon juice, and garlic. Add water 1 tbsp at a time to reach desired drizzling consistency. Season with salt and pepper.
- Assemble the Bowl: Combine orzo, roasted zucchini, and cooked chicken in a serving bowl. Drizzle with feta sauce. Garnish with fresh parsley or dill and serve with lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 100mg
