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Lemon Dijon Chicken Orzo Bowl with Garlic Feta Yogurt Sauce Recipe

Lemon Dijon Chicken Orzo Bowl with Garlic Feta Yogurt Sauce Recipe
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★★★★★

5 from 21 reviews

A vibrant and flavorful Lemon Dijon Chicken Orzo Bowl served with a creamy Garlic Feta Yogurt Sauce, fresh vegetables, and herbs. This dish combines tender marinated chicken, perfectly cooked orzo pasta, and a tangy sauce for a wholesome and satisfying Mediterranean-inspired meal.

Ingredients

Scale

For the Lemon Dijon Chicken

  • 2 large boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon Dijon mustard
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Orzo

  • 1 cup dry orzo pasta
  • 2 cups chicken broth
  • 1 tablespoon olive oil
  • ½ teaspoon salt

For the Garlic Feta Yogurt Sauce

  • 1 cup Greek yogurt
  • ½ cup crumbled feta cheese
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, finely minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste

Toppings

  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ¼ red onion, thinly sliced
  • ¼ cup Kalamata olives, sliced
  • Extra feta for garnish
  • Fresh parsley for garnish

Instructions

  1. Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, dried oregano, paprika, salt, and black pepper. Add the chicken breasts and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours to allow flavors to develop.
  2. Cook the Orzo: Bring the chicken broth to a boil in a medium saucepan. Stir in the orzo pasta and salt, then reduce the heat to a simmer. Cook for 8 to 10 minutes until the orzo is tender. Drain any excess liquid if necessary, then toss the orzo with olive oil to keep it from sticking. Set aside.
  3. Cook the Chicken: Heat a skillet over medium-high heat. Remove the chicken from the marinade and cook for about 5 to 7 minutes on each side, or until golden brown and fully cooked through (internal temperature should reach 165°F / 74°C). Transfer the chicken to a plate and let it rest for 5 minutes before slicing.
  4. Prepare the Garlic Feta Yogurt Sauce: In a bowl, combine Greek yogurt, crumbled feta cheese, olive oil, fresh lemon juice, finely minced garlic, chopped dill, and chopped parsley. Season with salt and pepper to taste. Stir until the sauce is creamy with a slightly textured consistency.
  5. Assemble the Bowl: Divide the cooked orzo among serving bowls. Top with sliced Lemon Dijon chicken. Add cherry tomatoes, diced cucumber, red onion, and sliced Kalamata olives. Spoon a generous amount of the garlic feta yogurt sauce over everything. Garnish with extra feta and fresh parsley for a vibrant finish.

Notes

  • For a deeper flavor, marinate the chicken for up to 4 hours or overnight.
  • Use low-fat Greek yogurt if you prefer a lighter sauce.
  • The dish pairs well with a side of steamed greens or a fresh garden salad.
  • Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
  • Leftover chicken and orzo keep well in the fridge for up to 3 days.
  • For a vegetarian version, substitute chicken with grilled tofu or chickpeas.

Nutrition

Keywords: lemon dijon chicken, orzo bowl, garlic feta yogurt sauce, Mediterranean chicken recipe, healthy chicken bowl, Greek yogurt sauce, easy dinner recipes

Find it online: https://maicook.com/lemon-dijon-chicken-orzo-bowl-with-garlic-feta-yogurt-sauce-recipe/