Description
This Lemon Dijon Chicken Orzo Bowl is a delightful dish featuring marinated chicken, flavorful orzo pasta, roasted vegetables, a tangy lemon feta yogurt sauce, and a refreshing cucumber salad. The combination of fresh ingredients and Mediterranean flavors makes this a satisfying and wholesome meal.
Ingredients
Units
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Orzo:
- 1 cup orzo pasta
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Roasted Vegetables:
- 1 zucchini, diced
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Lemon Feta Yogurt Sauce:
- 1/2 cup crumbled feta cheese
- 2 tbsp Greek yogurt
- Juice of 1/2 lemon
- 1 tbsp olive oil
- 1 tbsp fresh parsley, chopped
For the Cucumber Salad:
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1 tbsp olive oil
- Juice of 1/2 lemon
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, Dijon mustard, lemon juice, garlic, salt, and pepper. Coat chicken breasts and marinate for at least 20 minutes.
- Cook the Orzo: Bring a pot of salted water to a boil. Cook orzo according to package instructions until al dente. Drain and toss with olive oil, salt, and pepper.
- Roast the Vegetables: Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Roast for 18–20 minutes until tender and lightly caramelized.
- Cook the Chicken: Heat a skillet over medium heat. Cook marinated chicken 5–6 minutes per side until fully cooked (internal temperature 165°F / 74°C). Let rest 5 minutes, then slice.
- Prepare the Lemon Feta Yogurt Sauce: In a small bowl, combine feta, Greek yogurt, lemon juice, olive oil, and parsley. Mix until smooth.
- Prepare the Cucumber Salad: In a bowl, combine cucumber, red onion, olive oil, lemon juice, salt, and pepper. Toss gently.
- Assemble the Bowl: In a large bowl, combine cooked orzo and roasted vegetables. Top with sliced chicken, a drizzle of lemon feta yogurt sauce, and serve cucumber salad on the side.
- Serve: Serve warm or at room temperature as a fresh, Mediterranean-inspired bowl.
Notes
- This recipe is versatile – feel free to customize with your favorite vegetables or additional toppings.
- You can make extra lemon feta yogurt sauce to use as a tasty dip or dressing for other dishes.
- For a vegan version, substitute the chicken with grilled tofu or tempeh.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 110mg
