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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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★★★★★

4.9 from 20 reviews

This Lemon Dijon Chicken Orzo Bowl is a vibrant and healthy meal combining juicy, marinated chicken breasts with tender orzo pasta and a zesty Lemon Feta Yogurt Sauce. Fresh vegetables and herbs add crunch and brightness, making it a balanced and flavorful dish perfect for lunch or dinner.

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, oregano, salt, and pepper. Coat the chicken breasts thoroughly with this marinade. 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 saucepan. Add the orzo pasta and cook according to package instructions until tender, usually about 8-10 minutes. Drain if needed, then toss the cooked orzo with olive oil and fresh chopped parsley for a fragrant finish.
  3. Cook the chicken: Heat a skillet or grill pan over medium heat. Cook the marinated chicken breasts for 5–6 minutes on each side, until they develop a golden crust and reach an internal temperature of 165°F (74°C). Remove from heat and let them rest for 5 minutes before slicing.
  4. Make the lemon feta yogurt sauce: In a bowl, combine crumbled feta, Greek yogurt, olive oil, lemon juice, lemon zest, minced garlic, and black pepper. Whisk together until smooth and creamy.
  5. Assemble the bowls: Divide the herbed orzo evenly among serving bowls. Top each with 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 cheese.

Notes

  • Marinate chicken for at least 20 minutes to enhance flavor, but you can marinate up to 2 hours for more tenderness.
  • Use chicken broth for cooking orzo to add extra flavor; vegetable broth is a good substitute for a lighter option.
  • Let the chicken rest after cooking so the juices redistribute and remain juicy.
  • Adjust the garlic in the sauce according to your preference for a milder or stronger taste.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Keywords: lemon chicken, Dijon mustard chicken, orzo bowl, lemon feta yogurt sauce, healthy chicken recipes, Mediterranean chicken bowls, easy dinner bowls

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