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h Lemon Feta Sauce & Roasted Cranberries Recipe

h Lemon Feta Sauce & Roasted Cranberries Recipe
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★★★★★

4.8 from 26 reviews

A delicious and vibrant Honey Garlic Chicken served with tender orzo pasta, complemented by a tangy Lemon Feta Sauce and sweet roasted cranberries. This wholesome meal balances savory, sweet, and citrusy flavors for a satisfying dinner.

Ingredients

Scale

For the Chicken

  • 1 1/2 lbs (700g) boneless skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons honey
  • 1 teaspoon soy sauce or tamari
  • Salt and black pepper to taste

For the Orzo

  • 1 cup orzo pasta
  • 2 cups chicken broth or water
  • 1/2 teaspoon salt

For the Lemon Feta Sauce

  • 1/2 cup crumbled feta cheese
  • 1/4 cup Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • Salt and black pepper to taste

For the Roasted Cranberries

  • 1/2 cup fresh or frozen cranberries
  • 1 tablespoon honey
  • 1 teaspoon olive oil

Optional Garnish

  • Chopped fresh parsley
  • Extra crumbled feta

Instructions

  1. Roast the Cranberries: Preheat your oven to 375°F (190°C). Toss the cranberries in a small bowl with honey and olive oil until evenly coated. Spread them out on a baking sheet lined with parchment paper or foil. Roast for 12 to 15 minutes, stirring halfway through, until the cranberries are softened and slightly caramelized. Remove from the oven and set aside to cool.
  2. Cook the Orzo: In a medium saucepan, bring the chicken broth or water and salt to a boil. Add the orzo pasta and cook as per the package instructions until al dente, usually around 8 to 10 minutes. Drain if needed and set the orzo aside, keeping it warm.
  3. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds or until fragrant. Add the chicken breasts or thighs, seasoning them with salt and black pepper. Cook the chicken for approximately 6 to 8 minutes on each side, until golden brown and cooked through. During the last 2 minutes of cooking, drizzle the honey and soy sauce over the chicken, allowing it to glaze nicely. Remove from heat and let the chicken rest for a few minutes, then slice if preferred.
  4. Prepare the Lemon Feta Sauce: In a small bowl, whisk together the crumbled feta cheese, Greek yogurt, fresh lemon juice, and lemon zest until smooth and creamy. Season the sauce with salt and black pepper to taste. Adjust seasoning as necessary.
  5. Assemble and Serve: Spoon the cooked orzo onto plates, top with sliced honey garlic chicken, drizzle generously with lemon feta sauce, and garnish with roasted cranberries. Sprinkle chopped fresh parsley and extra crumbled feta on top if using, and serve immediately.

Notes

  • If you prefer a gluten-free option, substitute the orzo with quinoa or gluten-free pasta.
  • Use tamari instead of soy sauce to keep the dish gluten-free.
  • Adjust the amount of honey in the glaze for a sweeter or less sweet flavor.
  • Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a creamier sauce, add a little olive oil or milk to the lemon feta mixture.

Nutrition

Keywords: Honey Garlic Chicken, Orzo Pasta, Lemon Feta Sauce, Roasted Cranberries, Mediterranean Dinner, Easy Weeknight Meal

Find it online: https://maicook.com/h-lemon-feta-sauce-and-roasted-cranberries-recipe-2/