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with Lemon Feta Yogurt Sauce & Olive Mix Recipe

with Lemon Feta Yogurt Sauce & Olive Mix Recipe
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★★★★★

4.9 from 30 reviews

A vibrant and fresh Lemon Dijon Chicken Orzo Bowl featuring tender grilled chicken marinated in lemon and Dijon mustard, served atop fluffy orzo pasta with a Mediterranean-inspired olive mix. Finished with a creamy, tangy lemon feta yogurt sauce, this dish balances bright citrus flavors with savory herbs and a refreshing yogurt dressing, perfect for a healthy and satisfying meal.

Ingredients

Scale

For the Chicken Marinade and Chicken:

  • 2 large chicken breasts
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • Juice of 1 lemon
  • 1 tsp lemon zest
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • Salt and black pepper to taste

For the Orzo:

  • 1 cup orzo pasta
  • 2 cups chicken broth

For the Olive Mix:

  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup cucumber, diced
  • 1/4 cup Kalamata olives, sliced
  • 2 tbsp red onion, finely chopped
  • 1 tbsp fresh parsley, chopped
  • Olive oil for drizzling
  • Pinch of salt

For the Lemon Feta Yogurt Sauce:

  • 1/2 cup plain Greek yogurt
  • 1/3 cup crumbled feta cheese
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Marinate the Chicken: Season the chicken breasts with salt, pepper, garlic powder, paprika, and dried oregano. In a bowl, whisk together olive oil, Dijon mustard, lemon juice, and lemon zest. Coat the chicken breasts thoroughly with this marinade and let them rest for 15–20 minutes to absorb the flavors.
  2. Cook the Chicken: Heat a grill pan or skillet over medium heat. Place the marinated chicken breasts on the pan and cook for 5–7 minutes on each side, or until golden brown and fully cooked through. Remove the chicken from heat and allow it to rest for a few minutes before slicing thinly.
  3. Prepare the Orzo: In a pot, bring the chicken broth to a boil. Add the orzo pasta and cook according to package instructions until tender, usually about 8–10 minutes. Drain any excess liquid if necessary and set the orzo aside.
  4. Make the Olive Mix: In a bowl, combine halved cherry tomatoes, diced cucumber, sliced Kalamata olives, finely chopped red onion, and chopped fresh parsley. Lightly drizzle with olive oil and add a pinch of salt. Toss gently to combine and set aside.
  5. Prepare the Lemon Feta Yogurt Sauce: In a separate bowl, blend together Greek yogurt, crumbled feta cheese, lemon juice, lemon zest, olive oil, minced garlic, salt, and pepper until the mixture is smooth and creamy.
  6. Assemble the Bowls: Start with a base of cooked orzo pasta in each serving bowl. Top with the sliced grilled chicken, then spoon over the olive mix. Finish by drizzling a generous amount of the lemon feta yogurt sauce over the top.
  7. Serve: Serve the lemon Dijon chicken orzo bowls immediately while warm and fresh for the best flavor experience.

Notes

  • Marinate the chicken for longer (up to 2 hours) if time allows for deeper flavor.
  • Substitute chicken broth with vegetable broth for a lighter base or vegetarian option.
  • Use gluten-free orzo or substitute with quinoa for a gluten-free variation.
  • The lemon feta yogurt sauce can be prepared in advance and refrigerated for up to 2 days.
  • Adjust the seasoning and garlic amount according to your taste preferences.
  • Leftover chicken can be stored in the fridge for up to 3 days and reheated before assembling.

Nutrition

Keywords: Lemon Dijon chicken, orzo bowl, Mediterranean chicken recipe, lemon feta yogurt sauce, healthy chicken dinner, grilled chicken bowl, olive mix salad

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