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Divide orzo and spinach between plates Recipe

Divide orzo and spinach between plates Recipe
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★★★★★

4.7 from 25 reviews

This Lemon Dijon Chicken Orzo with Spinach & Lemon Feta Yogurt is a vibrant, flavorful dish combining tender baked chicken breast marinated with zesty lemon and Dijon mustard, served over toasted orzo pasta simmered in chicken broth and fresh spinach. Finished with a creamy, tangy lemon feta yogurt sauce, this meal is a perfect balance of protein, carbs, and fresh greens, ideal for a healthy and satisfying dinner.

Ingredients

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For the Chicken

  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 tsp Dijon mustard
  • 1 tsp lemon zest

For the Orzo

  • 1 cup orzo pasta
  • 2 cups low-sodium chicken broth
  • 2 cups fresh spinach leaves
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Lemon Feta Yogurt Sauce

  • 1/2 cup Greek yogurt
  • 2 tbsp crumbled feta cheese
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Instructions

  1. Cook the chicken: Preheat your oven to 200°C (400°F). Rub the chicken breasts evenly with olive oil, then season with salt, black pepper, garlic powder, smoked paprika, Dijon mustard, and lemon zest. Place the chicken on a baking sheet and bake for 20 to 25 minutes, or until the internal temperature reaches 75°C (165°F). Once cooked, let it rest briefly, then slice into thin strips.
  2. Prepare the orzo: In a medium saucepan, heat olive oil over medium heat. Add the orzo pasta and toast it lightly for 1 to 2 minutes until it is fragrant. Pour in the low-sodium chicken broth, bring to a boil, then reduce the heat to a simmer. Cook until the orzo is tender, about 10 minutes. Stir in the fresh spinach leaves until wilted. Season with salt and black pepper to taste.
  3. Make the lemon feta yogurt sauce: In a small bowl, combine Greek yogurt, crumbled feta cheese, lemon zest, lemon juice, and a pinch of salt and pepper. Mix well until the sauce is smooth and creamy.
  4. Assemble the dish: Divide the orzo and spinach mixture evenly between plates. Top with the thinly sliced chicken breasts. Drizzle each serving with the lemon feta yogurt sauce, and garnish with extra lemon zest or fresh herbs if desired for added brightness and flavor.

Notes

  • You can substitute chicken thighs for a juicier alternative, adjusting the cooking time accordingly.
  • For a vegetarian version, replace chicken with grilled tofu or chickpeas and use vegetable broth for the orzo.
  • Make sure not to overcook the orzo to keep it tender but slightly firm to the bite.
  • The lemon feta yogurt sauce can be prepared a day ahead and stored in the refrigerator to develop more flavor.
  • If you prefer a spicier flavor, add a pinch of red pepper flakes to the chicken marinade.

Nutrition

Keywords: lemon chicken, Dijon mustard chicken, orzo pasta recipe, spinach orzo, lemon feta yogurt sauce, healthy chicken dinner, Mediterranean chicken recipe

Find it online: https://maicook.com/divide-orzo-and-spinach-between-plates-recipe/