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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 9 reviews

A bright and flavorful Lemon Dijon Chicken Orzo Bowl topped with fresh cucumber, cherry tomatoes, red onion, and a creamy Lemon Feta Yogurt Sauce. Perfect for a light yet satisfying meal, this recipe combines tender marinated chicken with herby orzo pasta and a tangy, creamy sauce for a balanced Mediterranean-inspired dish.

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, minced garlic, dried oregano, salt, and pepper. Coat the chicken breasts evenly with the marinade and let them sit 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, about 8-10 minutes. Drain if necessary, then toss the cooked orzo with olive oil and chopped fresh parsley for a fragrant finish.
  3. Cook the chicken: Heat a skillet or grill pan over medium heat. Cook the marinated chicken breasts for 5 to 6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove chicken from heat and let it rest for 5 minutes before slicing to retain juices.
  4. Make the lemon feta yogurt sauce: In a bowl, combine crumbled feta cheese, Greek yogurt, olive oil, lemon juice, lemon zest, minced garlic, and black pepper. Whisk thoroughly until the mixture is creamy and smooth.
  5. Assemble the bowls: Divide the parsley orzo evenly among serving bowls. Arrange sliced lemon Dijon chicken on top, then add diced cucumber, cherry tomatoes, and thinly sliced red onion. Drizzle generously with the lemon feta yogurt sauce and sprinkle extra crumbled feta on top for garnish.

Notes

  • For extra flavor, marinate the chicken longer, up to 2 hours in the refrigerator.
  • You can substitute chicken broth with vegetable broth for a lighter version.
  • Use a grill pan or outdoor grill to add a smoky char to the chicken if desired.
  • The lemon feta yogurt sauce can be made ahead and refrigerated for up to 2 days.
  • Adjust the lemon juice and garlic in the sauce to your taste preference for more tang or zest.
  • Serve with a side of steamed greens or a simple salad for a complete meal.

Nutrition

Keywords: Lemon Dijon Chicken, Orzo Bowl, Mediterranean Chicken, Lemon Feta Sauce, Greek Yogurt Sauce, Healthy Chicken Recipe, Easy Dinner

Find it online: https://maicook.com/lemon-dijon-chicken-orzo-bowl-with-lemon-feta-yogurt-sauce-recipe-3/