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Lemon Dijon Chicken Orzo Bowl with Lemon Feta Yogurt Sauce Recipe

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

4.8 from 10 reviews

A bright and flavorful Lemon Dijon Chicken Orzo Bowl featuring tender marinated chicken breasts grilled to perfection, served over herbed orzo, and topped with fresh vegetables and a creamy lemon feta yogurt sauce. This dish combines Mediterranean-inspired ingredients with a zesty, tangy sauce for a satisfying and healthy meal.

Ingredients

Scale

For the Lemon Dijon Chicken:

  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • Salt & pepper, to taste

For the Orzo:

  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 tbsp olive oil
  • 1/4 cup chopped fresh parsley

For the Lemon Feta Yogurt Sauce:

  • 1/2 cup crumbled feta cheese
  • 1/2 cup Greek yogurt
  • 1 tbsp olive oil
  • Juice of 1/2 lemon
  • Zest of 1 lemon
  • 1 small clove garlic, minced
  • Black pepper, to taste

For the Bowl Toppings:

  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • Extra feta, for garnish

Instructions

  1. Marinate the chicken: In a bowl, whisk together olive oil, Dijon mustard, lemon juice, garlic, dried oregano, salt, and pepper until well combined. Coat the chicken breasts thoroughly with the marinade. Let them sit and marinate for 20 to 30 minutes to absorb the flavors.
  2. Cook the orzo: Bring the chicken broth to a boil in a medium pot. Add the orzo pasta and cook according to package instructions until tender, usually about 8-10 minutes. Drain if necessary. Toss the cooked orzo with olive oil and chopped fresh parsley to enhance flavor and prevent sticking.
  3. Cook the chicken: Heat a skillet or grill pan over medium heat. Cook the marinated chicken breasts for 5 to 6 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Remove the chicken and let it rest for 5 minutes before slicing to retain juices.
  4. Make the lemon feta yogurt sauce: In a small bowl, whisk together crumbled feta cheese, Greek yogurt, olive oil, lemon juice, lemon zest, minced garlic, and black pepper until the mixture is creamy and smooth.
  5. Assemble the bowls: Divide the herbed orzo evenly among serving bowls. Top each bowl with the sliced lemon Dijon chicken, diced cucumber, halved cherry tomatoes, and thinly sliced red onion. Drizzle generously with the lemon feta yogurt sauce and garnish with extra crumbled feta.

Notes

  • Allowing the chicken to marinate longer (up to 2 hours) will enhance the flavor.
  • Use fresh lemon juice and zest for the best, brightest flavor.
  • Orzo can be cooked in water with added bouillon if chicken broth is unavailable.
  • This dish can be served warm or at room temperature, making it versatile for meal prep or picnics.
  • Ensure the internal temperature of chicken reaches 165°F (74°C) for safe consumption.

Nutrition

Keywords: lemon chicken, dijon chicken, orzo bowl, lemon feta yogurt sauce, Mediterranean chicken, healthy chicken recipe, grilled chicken, one bowl meal

Find it online: https://maicook.com/lemon-dijon-chicken-orzo-bowl-with-lemon-feta-yogurt-sauce-recipe-2/