Print

rzo with Crispy Chickpeas & Whipped Feta Recipe

rzo with Crispy Chickpeas & Whipped Feta Recipe
Print Recipe

★★★★★

5 from 7 reviews

This Lemon Dijon Chicken Orzo with Crispy Chickpeas & Whipped Feta is a vibrant, wholesome dish combining tender marinated chicken, toasted orzo pasta, crunchy spiced chickpeas, and a creamy tangy whipped feta topping. Perfect for a nutritious weeknight dinner, it balances bright citrus flavors with savory herbs and fresh vegetables for a delightful Mediterranean-inspired meal.

Ingredients

Scale

For the Chicken:

  • 2 large boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • Juice and zest of 1 lemon
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • Salt and black pepper, to taste

For the Orzo:

  • 1 cup dry orzo pasta
  • 2 cups low-sodium chicken broth
  • 1 tbsp olive oil
  • 1/2 tsp dried thyme
  • Salt and pepper, to taste

For the Crispy Chickpeas:

  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • Salt and pepper, to taste

For the Whipped Feta:

  • 1/2 cup crumbled feta cheese
  • 1/3 cup Greek yogurt
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • Pinch of black pepper

Fresh Toppings:

  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Cook the Orzo: In a medium saucepan, heat olive oil over medium heat. Add orzo and toast for 1–2 minutes until fragrant. Pour in the chicken broth, bring to a boil, then reduce heat and let simmer for 8–10 minutes until the orzo is tender. Drain any excess liquid and set aside.
  2. Prepare the Crispy Chickpeas: Preheat your oven to 400°F (200°C). Toss the rinsed chickpeas with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated. Spread them out on a baking sheet in a single layer and roast for 20–25 minutes, shaking the pan halfway through to ensure even crisping, until golden and crunchy.
  3. Cook the Chicken: Marinate the chicken breasts in a mixture of olive oil, Dijon mustard, lemon juice and zest, minced garlic, dried oregano, salt, and black pepper for 15–20 minutes. Heat a skillet over medium-high heat and cook the chicken for 5–6 minutes on each side until golden brown and fully cooked through. Remove from heat and let the chicken rest for 5 minutes before slicing thinly.
  4. Make the Whipped Feta: In a blender or food processor, combine crumbled feta cheese, Greek yogurt, olive oil, lemon juice, and a pinch of black pepper. Blend until the mixture is smooth and creamy with a light texture suitable for dolloping or drizzling.
  5. Assemble the Bowl: Place the cooked orzo into serving bowls as the base. Top with the sliced chicken breasts and sprinkle crispy chickpeas over the dish. Add fresh cherry tomatoes and diced cucumber for brightness and crunch. Finally, add dollops or a drizzle of the whipped feta on top and garnish with chopped fresh parsley for a fresh herbal note.

Notes

  • Marinate the chicken for longer (up to 1 hour) if time permits for more intense flavor.
  • You can substitute orzo with couscous or small pasta shapes if preferred.
  • Adjust the seasoning of the whipped feta to your taste; adding some fresh herbs like dill can enhance flavor.
  • Use low-sodium chicken broth to control salt levels in the dish.
  • For a vegan version, omit chicken and feta, using a plant-based yogurt and chickpea protein source.

Nutrition

Keywords: lemon chicken, Dijon mustard chicken, orzo pasta, crispy chickpeas, whipped feta, Mediterranean recipe, healthy dinner, quick chicken recipe

Find it online: https://maicook.com/rzo-with-crispy-chickpeas-and-whipped-feta-recipe/