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with Lemon Feta Yogurt Sauce & Chickpeas Recipe

with Lemon Feta Yogurt Sauce & Chickpeas Recipe
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★★★★★

5 from 14 reviews

This vibrant Lemon Dijon Chicken Orzo Bowl features tender baked chicken breasts seasoned with Dijon mustard and garlic, served over a bed of flavorful orzo pasta mixed with chickpeas, cherry tomatoes, spinach, cucumber, parsley, and dill. The dish is topped with a zesty and creamy lemon feta yogurt sauce, making it a perfect balanced meal bursting with Mediterranean-inspired flavors.

Ingredients

Scale

Chicken and Seasoning

  • 2 large chicken breasts
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • Salt and black pepper to taste

Orzo and Vegetables

  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1/2 cup canned chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup spinach leaves
  • 1/4 cup cucumber, diced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped

Lemon Feta Yogurt Sauce

  • 1/2 cup Greek yogurt
  • 1/4 cup crumbled feta cheese
  • Juice of 1 lemon
  • Zest of 1/2 lemon
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Preheat the Oven: Set your oven to 200°C (400°F) to heat while you prepare the chicken.
  2. Prepare the Chicken: Rub the chicken breasts evenly with olive oil, Dijon mustard, garlic powder, salt, and black pepper to infuse flavor and create a golden crust when seared.
  3. Sear the Chicken: Heat a skillet over medium heat and sear the chicken breasts for 2–3 minutes on each side until they develop a nice golden brown color.
  4. Bake the Chicken: Transfer the seared chicken breasts to the preheated oven and bake for 12–15 minutes, or until the internal temperature reaches 75°C (165°F) and the chicken is fully cooked through.
  5. Cook the Orzo: Meanwhile, cook the orzo pasta in the chicken broth according to package instructions until tender. Drain any excess broth and set aside.
  6. Make the Lemon Feta Yogurt Sauce: In a bowl, whisk together Greek yogurt, crumbled feta cheese, lemon juice, lemon zest, minced garlic, salt, and black pepper until smooth and creamy.
  7. Toss Orzo Salad: Combine the cooked orzo with chickpeas, cherry tomatoes, spinach, cucumber, fresh parsley, and dill in a large mixing bowl. Toss gently to blend all ingredients evenly.
  8. Assemble the Bowl: Slice the baked chicken breasts and place them on top of the orzo and vegetable mixture.
  9. Serve: Drizzle the lemon feta yogurt sauce generously over the chicken and orzo bowl. Garnish with extra herbs or lemon wedges if desired, and serve immediately.

Notes

  • You can substitute chicken broth with vegetable broth for a slightly different flavor or to make it vegetarian by replacing chicken with roasted tofu.
  • For a spicier kick, add a pinch of red pepper flakes to the yogurt sauce.
  • Orzo can be replaced with other small pasta types like couscous or quinoa for gluten-free options.
  • Make sure not to overcook the chicken to keep it juicy and tender.

Nutrition

Keywords: Lemon Dijon Chicken, Orzo Bowl, Lemon Feta Yogurt Sauce, Chickpeas, Mediterranean Chicken Recipe

Find it online: https://maicook.com/with-lemon-feta-yogurt-sauce-and-chickpeas-recipe/