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Lemon Dijon Chicken Orzo Bowl with Lemon Whipped Feta Sauce Recipe

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

5 from 8 reviews

This vibrant Lemon Dijon Chicken Orzo Bowl features juicy marinated chicken paired with tender orzo pasta, fresh spinach, and cherry tomatoes, all brought together with a creamy and tangy lemon whipped feta sauce. A perfect balance of bright citrus flavors and savory accents, this dish is both hearty and refreshing, ideal for a quick weeknight dinner or a casual lunch.

Ingredients

Scale

Lemon Dijon Chicken

  • 1½ lb boneless skinless chicken breasts or thighs
  • 3 tbsp olive oil
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 2 tbsp Dijon mustard
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • ¾ tsp salt
  • ½ tsp black pepper

Orzo Bowl Base

  • 1½ cups dry orzo pasta
  • 2½ cups chicken broth or water
  • 1 cup fresh spinach or arugula
  • 1 cup cherry tomatoes, halved
  • ¼ cup thinly sliced red onion

Lemon Whipped Feta Sauce

  • 1 cup crumbled feta cheese
  • ½ cup Greek yogurt
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 small garlic clove
  • 2–3 tbsp water (to thin)

Garnish (Optional)

  • Fresh parsley or dill
  • Extra lemon wedges

Instructions

  1. Marinate the Chicken: In a bowl, whisk together olive oil, lemon zest, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Add the chicken breasts or thighs and toss until fully coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 12 hours for deeper flavor.
  2. Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 5 to 7 minutes per side, until the chicken is golden brown and cooked through to an internal temperature of 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.
  3. Cook the Orzo: Bring the chicken broth or water to a boil in a saucepan. Add the orzo and cook, stirring occasionally, until al dente and most of the liquid is absorbed, about 8 to 10 minutes. Stir in fresh spinach or arugula until just wilted, then remove from heat.
  4. Make Lemon Whipped Feta Sauce: In a food processor or blender, combine crumbled feta cheese, Greek yogurt, olive oil, lemon juice, lemon zest, garlic clove, and 2 to 3 tablespoons of water to thin. Blend until the sauce is smooth, creamy, and well combined.
  5. Assemble the Bowls: Divide the cooked orzo and greens among serving bowls. Top each with slices of the cooked chicken, cherry tomato halves, and thinly sliced red onion.
  6. Finish & Serve: Drizzle the lemon whipped feta sauce generously over the bowls. Garnish with fresh parsley or dill and serve alongside extra lemon wedges for an added citrus burst.

Notes

  • Marinate the chicken overnight for enhanced flavor and tenderness.
  • Use chicken broth instead of water to cook the orzo for a richer taste.
  • The lemon whipped feta sauce can be made ahead and refrigerated for up to 2 days.
  • For a vegetarian option, omit the chicken and add grilled vegetables or chickpeas instead.
  • If you prefer a tangier sauce, increase the lemon juice by 1 teaspoon.
  • Ensure not to overcook the orzo; it should have a slightly firm bite for the best texture.

Nutrition

Keywords: lemon chicken, dijon mustard chicken, orzo bowl, feta sauce, Mediterranean chicken recipe, healthy chicken dinner

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