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wl with Roasted Garlic Feta Yogurt Sauce Recipe

wl with Roasted Garlic Feta Yogurt Sauce Recipe
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★★★★★

4.8 from 17 reviews

A vibrant and flavorful Lemon Dijon Chicken Orzo Bowl served with a creamy Roasted Garlic Feta Yogurt Sauce. This wholesome dish combines tender, marinated chicken with al dente orzo pasta and fresh vegetables, making it a perfect balanced meal packed with protein and Mediterranean-inspired tastes.

Ingredients

Scale

Lemon Dijon Chicken

  • 1½ lb (700 g) boneless skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • Zest and juice of 1 lemon
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • Salt and black pepper, to taste

Orzo

  • 1½ cups orzo pasta
  • 3 cups chicken broth or water
  • 1 cup baby spinach, chopped
  • 1 cup cherry tomatoes, halved
  • 1 small zucchini, diced
  • Salt and black pepper, to taste

Roasted Garlic Feta Yogurt Sauce

  • ¾ cup Greek yogurt
  • ½ cup crumbled feta cheese
  • 2 cloves roasted garlic, mashed
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and black pepper, to taste

Optional Garnish

  • Fresh parsley or dill, chopped
  • Extra lemon wedges

Instructions

  1. Marinate the Chicken: In a bowl, whisk together olive oil, Dijon mustard, lemon zest and juice, minced garlic, dried oregano, salt, and black pepper. Add the chicken breasts or thighs and coat them well with the marinade. Cover and let marinate for 15–20 minutes to allow the flavors to infuse.
  2. Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Place the marinated chicken on the pan and cook for 5–6 minutes on each side until the chicken is golden brown and cooked through. Remove from heat and let the chicken rest briefly before slicing it thinly against the grain.
  3. Cook the Orzo: In a saucepan, bring the chicken broth or water to a boil. Add the orzo pasta and cook according to package instructions until al dente, usually about 8–10 minutes. Drain any excess liquid if necessary. Stir in chopped baby spinach, diced zucchini, and halved cherry tomatoes. Season with salt and black pepper to taste.
  4. Prepare the Roasted Garlic Feta Yogurt Sauce: In a blender or small bowl, combine Greek yogurt, crumbled feta cheese, mashed roasted garlic cloves, olive oil, lemon juice, salt, and black pepper. Blend or whisk thoroughly until the sauce is smooth and creamy.
  5. Assemble the Bowls: Divide the orzo and vegetable mixture evenly into serving bowls. Arrange the sliced lemon Dijon chicken on top of the orzo. Spoon generous amounts of the roasted garlic feta yogurt sauce over the chicken and orzo.
  6. Serve: Garnish each bowl with freshly chopped parsley or dill and add extra lemon wedges on the side for an additional bright citrus touch. Serve warm and enjoy this flavorful and wholesome meal.

Notes

  • Marinating the chicken longer (up to 2 hours) will enhance the flavor even more.
  • For a vegetarian option, omit the chicken and add grilled tofu or chickpeas instead.
  • If you don’t have roasted garlic on hand, you can roast your own by baking whole garlic cloves wrapped in foil at 400°F (200°C) for about 30-40 minutes until soft and golden.
  • Use low-fat Greek yogurt for a lighter sauce without sacrificing creaminess.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently to avoid drying out the chicken and orzo.

Nutrition

Keywords: lemon dijon chicken, orzo bowl, roasted garlic feta yogurt sauce, Mediterranean chicken recipe, healthy chicken dinner

Find it online: https://maicook.com/wl-with-roasted-garlic-feta-yogurt-sauce-recipe/