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Feta Yogurt Sauce & Olive Mix & Lentils Recipe

Feta Yogurt Sauce & Olive Mix & Lentils Recipe
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★★★★★

4.9 from 26 reviews

A vibrant and nutritious Lemon Dijon Chicken Orzo Bowl featuring tender marinated chicken, zesty orzo pasta, a creamy lemon feta yogurt sauce, and a refreshing olive and lentil mix. Perfect for a wholesome lunch or dinner offering a balanced blend of protein, flavors, and textures.

Ingredients

Scale

For the Chicken:

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • Salt and black pepper to taste

For the Orzo:

  • 1½ cups orzo pasta
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tbsp lemon juice
  • Salt to taste

For the Lemon Feta Yogurt Sauce:

  • 1 cup Greek yogurt
  • ½ cup feta cheese, crumbled
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 clove garlic, minced

For the Olive & Lentil Mix:

  • 1 cup cooked lentils
  • ½ cup Kalamata olives, sliced
  • 1 cup cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Marinate the Chicken: In a bowl, whisk together olive oil, Dijon mustard, lemon juice, lemon zest, minced garlic, oregano, salt, and black pepper. Add the chicken breasts or thighs and coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes to allow flavors to infuse.
  2. Cook the Chicken: Heat a skillet over medium heat or prepare a grill. Cook the marinated chicken for about 6 to 7 minutes per side until fully cooked through and juices run clear. Remove from heat and let the chicken rest for a few minutes before slicing thinly.
  3. Prepare the Orzo: Cook the orzo pasta according to package instructions until al dente. Drain well and immediately toss with olive oil, minced garlic, lemon juice, and salt to season evenly. Set aside to keep warm.
  4. Make the Lemon Feta Yogurt Sauce: In a separate bowl, combine Greek yogurt, crumbled feta cheese, olive oil, lemon juice, lemon zest, and minced garlic. Stir until smooth and creamy. Adjust seasoning if needed.
  5. Prepare the Olive and Lentil Mix: In another bowl, mix cooked lentils, sliced Kalamata olives, halved cherry tomatoes, olive oil, red wine vinegar, chopped fresh parsley, salt, and pepper. Toss gently to combine all ingredients.
  6. Assemble the Bowls: Use the orzo as the base in each serving bowl. Top with sliced chicken, a generous scoop of the olive and lentil mix, and finish with a dollop of lemon feta yogurt sauce. Serve warm or slightly chilled according to preference.

Notes

  • Marinate chicken for longer (up to 4 hours) for deeper flavor.
  • Use chicken thighs for juicier, more flavorful meat.
  • Orzo can be substituted with other small pasta shapes like couscous or quinoa for a gluten-free option.
  • Leftover sauce keeps well refrigerated for up to 3 days.
  • Feel free to add fresh herbs like dill or mint to the yogurt sauce for extra brightness.

Nutrition

Keywords: lemon chicken, orzo bowl, dijon mustard chicken, feta yogurt sauce, mediterranean chicken recipe, healthy chicken bowl, lentil salad, olive mix

Find it online: https://maicook.com/feta-yogurt-sauce-and-olive-mix-and-lentils-recipe/