Lemon Dijon Chicken Orzo Bowl with Honey Feta Yogurt Sauce Recipe
A vibrant and flavorful Lemon Dijon Chicken Orzo Bowl topped with a creamy Honey Feta Yogurt Sauce. This dish combines tender, marinated chicken breast with perfectly cooked orzo pasta and fresh Mediterranean vegetables for a wholesome, satisfying meal that’s easy to prepare and full of bright, zesty flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Marinating, Boiling, Sautéing
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
Lemon Dijon Chicken
- 500 g (1 lb) boneless skinless chicken breasts, sliced
- 2 tbsp olive oil
- 1½ tbsp Dijon-style mustard
- Zest of 1 lemon
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp paprika
- Salt and black pepper, to taste
Orzo Bowl
- 1½ cups dry orzo pasta
- 1 tbsp olive oil
- ½ tsp salt
- ½ cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup red onion, finely sliced
- Fresh parsley or dill, chopped (to taste)
Honey Feta Yogurt Sauce
- 1 cup plain Greek yogurt
- ½ cup feta cheese, crumbled
- 1½ tbsp honey
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Black pepper, to taste
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, Dijon mustard, lemon zest, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper. Add the sliced chicken and toss until evenly coated. Cover and marinate in the refrigerator for 20–30 minutes to infuse the flavors.
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the dry orzo pasta and cook according to package instructions until al dente. Drain well and toss with olive oil to prevent sticking. Set aside.
- Cook the Chicken: Heat a skillet over medium-high heat. Place the marinated chicken slices in the pan and cook for 4–5 minutes on each side until golden brown and fully cooked through. Remove from heat and rest briefly before slicing if necessary.
- Make the Honey Feta Yogurt Sauce: In a bowl, blend or whisk together Greek yogurt, crumbled feta cheese, honey, lemon juice, olive oil, and black pepper until smooth and creamy. Adjust seasoning to taste.
- Assemble the Bowl: Divide the cooked orzo evenly into serving bowls. Top with the cooked chicken slices, cherry tomatoes, diced cucumber, thinly sliced red onion, and chopped fresh parsley or dill. Drizzle generously with the honey feta yogurt sauce and serve immediately.
Notes
- For extra flavor, marinate the chicken overnight.
- You can substitute orzo with other small pasta shapes or quinoa for gluten-free options.
- Adjust honey quantity in the sauce to control the sweetness.
- Use fresh herbs like dill or parsley according to preference.
- Leftover components can be stored separately in airtight containers for up to 2 days.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 620 kcal
- Sugar: 9 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 85 mg
Keywords: Lemon Dijon Chicken, Orzo Bowl, Honey Feta Yogurt Sauce, Mediterranean Chicken Bowl, Healthy Chicken Recipe