For the Spicy Lemon Dijon Chicken

• 1 1/2 lbs (700g) boneless, skinless chicken breasts or thighs
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• Juice and zest of 1 lemon
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp red chili flakes (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Orzo

• 1 cup dry orzo pasta
• 2 cups chicken broth
• 1 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• Pinch of salt

For the Lemon Feta Yogurt Sauce

• 3/4 cup crumbled feta cheese
• 1/2 cup Greek yogurt
• 1 tbsp lemon juice
• 1/2 tsp lemon zest
• 1 tbsp olive oil
• 1–2 tbsp warm water (to thin, if needed)

For the Bowl Toppings

• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh dill or parsley