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Lemon Dijon Chicken Rice Bowl with Lemon Feta Yogurt Sauce Recipe

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

4.8 from 18 reviews

This Lemon Dijon Chicken Rice Bowl with Lemon Feta Yogurt Sauce is a vibrant, flavorful dish combining tender chicken strips marinated in zesty lemon and Dijon mustard, paired with a creamy, tangy yogurt sauce loaded with feta cheese. Served over a bed of cooked rice with fresh vegetables like broccoli, cherry tomatoes, and cucumber, it’s a wholesome, balanced meal perfect for lunch or dinner.

Ingredients

Scale

For the Chicken

  • 4 boneless, skinless chicken breasts, sliced into strips
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • Zest and juice of 1 lemon
  • 2 cloves garlic, minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Lemon Feta Yogurt Sauce

  • 1 cup Greek yogurt
  • ½ cup crumbled feta cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon olive oil
  • 1 clove garlic, grated
  • Salt and black pepper to taste

For the Rice Bowl

  • 2 cups cooked brown or white rice
  • 1 cup roasted or steamed broccoli
  • 1 cup cherry tomatoes, halved
  • ½ cup diced cucumber
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together 2 tablespoons olive oil, 2 tablespoons Dijon mustard, lemon zest and juice of 1 lemon, 2 cloves minced garlic, ½ teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the sliced chicken strips and toss to coat thoroughly. Let the chicken marinate for 10 to 15 minutes to absorb the flavors.
  2. Cook the chicken: Heat a skillet over medium-high heat. Place the marinated chicken strips in the pan and cook for 6 to 8 minutes, turning occasionally until the chicken is fully cooked through and lightly browned on the outside.
  3. Make the lemon feta yogurt sauce: In a small bowl, combine 1 cup Greek yogurt, ½ cup crumbled feta cheese, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 tablespoon olive oil, 1 clove grated garlic, and salt and black pepper to taste. Stir until the mixture is smooth and creamy.
  4. Assemble the rice bowls: Begin by placing 2 cups of cooked rice into serving bowls. Top with 1 cup roasted or steamed broccoli, 1 cup halved cherry tomatoes, ½ cup diced cucumber, and the cooked chicken strips.
  5. Finish and serve: Drizzle the prepared lemon feta yogurt sauce generously over the bowls. Sprinkle 2 tablespoons chopped fresh parsley on top for freshness and serve immediately while warm.

Notes

  • You can use either brown or white rice based on your preference or dietary needs.
  • Roasting the broccoli at 400°F for 15-20 minutes enhances its flavor, but steaming is a quicker option.
  • To add more color and nutrition, include roasted sweet potatoes or bell peppers.
  • Serve with warm pita or flatbread on the side for a complete meal.
  • Feel free to garnish with extra crumbled feta or an additional squeeze of fresh lemon for brightness.

Nutrition

Keywords: lemon chicken, Dijon mustard chicken, rice bowl, Greek yogurt sauce, feta sauce, healthy chicken recipe, quick dinner

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