Lemon Dijon Chicken Orzo Bowl with Spicy Feta Yogurt Sauce Recipe
A vibrant and flavorful Lemon Dijon Chicken Orzo Bowl topped with a creamy, spicy feta yogurt sauce. This dish combines tangy lemon-marinated chicken, tender orzo pasta cooked in savory broth, and a zesty yogurt sauce with a kick of chili flakes. Perfect for a wholesome and satisfying lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Low Lactose
Ingredients
Scale
For the lemon Dijon chicken:
- 2 large chicken breasts, sliced
- 2 tablespoons olive oil
- Zest and juice of 1 lemon
- 1½ tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For the orzo:
- 1 cup orzo pasta
- 2 cups chicken or vegetable broth
- 1 tablespoon olive oil
- ¼ teaspoon salt
For the spicy feta yogurt sauce:
- ¾ cup Greek yogurt
- ½ cup crumbled feta cheese
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ½ teaspoon chili flakes (adjust to taste)
- ¼ teaspoon black pepper
For garnish (optional):
- Fresh parsley or dill, chopped
- Extra lemon wedges
Instructions
- Marinate the chicken: In a bowl, whisk together olive oil, lemon zest, lemon juice, Dijon mustard, garlic, oregano, paprika, salt, and black pepper. Add the chicken slices and toss well to coat. Let marinate for 15–30 minutes if time allows.
- Cook the orzo: Bring the chicken or vegetable broth to a boil. Add the orzo pasta, olive oil, and salt. Reduce heat to a simmer and cook for 8–10 minutes until the orzo is tender and the liquid is absorbed. Fluff with a fork and set aside.
- Cook the chicken: Heat a skillet over medium heat. Add the marinated chicken pieces and cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through.
- Prepare the spicy feta yogurt sauce: In a small bowl, combine Greek yogurt, crumbled feta cheese, olive oil, lemon juice, chili flakes, and black pepper. Mix until creamy with a slightly chunky texture.
- Assemble the bowls: Place the cooked orzo at the base of each bowl. Top with the lemon Dijon chicken. Drizzle generously with the spicy feta yogurt sauce.
- Garnish and serve: Finish with freshly chopped parsley or dill and an extra squeeze of lemon juice if desired. Serve warm and enjoy!
Notes
- Marinating the chicken longer enhances the lemon and mustard flavors but is optional if short on time.
- You can substitute chicken broth with vegetable broth for a lighter or vegetarian-friendly base for the orzo.
- Adjust chili flakes in the yogurt sauce to control the spice level.
- Fresh herbs like parsley or dill add a refreshing brightness to the dish.
- Leftover components can be stored separately in airtight containers for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 85 mg
Keywords: lemon chicken, Dijon mustard chicken, orzo recipe, spicy feta yogurt sauce, Mediterranean chicken bowl, healthy chicken dinner