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zo with Feta Sauce & Roasted Pomegranate Recipe

zo with Feta Sauce & Roasted Pomegranate Recipe
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★★★★★

4.8 from 30 reviews

A vibrant and flavorful Honey Garlic Chicken & Orzo dish complemented with a creamy feta sauce and sweet roasted pomegranate seeds. This recipe balances savory, sweet, and tangy elements for a satisfying meal perfect for weeknight dinners or entertaining guests.

Ingredients

Scale

For the Chicken

  • 1 1/2 lbs (700g) boneless skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons honey
  • 1 teaspoon soy sauce or tamari
  • Salt and black pepper, to taste

For the Orzo

  • 1 cup orzo pasta
  • 2 cups chicken broth or water
  • 1/2 teaspoon salt

For the Feta Sauce

  • 1/2 cup crumbled feta cheese
  • 1/4 cup Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • Salt and black pepper, to taste

For the Roasted Pomegranate

  • Seeds from 1 small pomegranate
  • 1 teaspoon honey
  • 1/2 teaspoon olive oil

Optional Garnish

  • Chopped fresh parsley
  • Extra crumbled feta

Instructions

  1. Roast the Pomegranate: Preheat your oven to 375°F (190°C). Toss the pomegranate seeds with honey and olive oil until evenly coated. Spread the seeds on a baking sheet in a single layer and roast in the oven for 8–10 minutes until slightly softened and caramelized. Remove and set aside to cool.
  2. Cook the Orzo: In a medium saucepan, bring the chicken broth or water and salt to a boil. Add the orzo pasta and cook according to package instructions, typically about 8-10 minutes, until al dente. Drain if necessary and keep warm.
  3. Cook the Chicken: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the chicken breasts or thighs, season with salt and black pepper, and cook for 6–8 minutes on each side or until golden brown and fully cooked through. In the last 2 minutes of cooking, drizzle honey and soy sauce over the chicken to create a glaze. Remove the chicken from heat and allow it to rest briefly before slicing if desired.
  4. Prepare the Feta Sauce: In a small bowl, whisk together the crumbled feta cheese, Greek yogurt, fresh lemon juice, and lemon zest until the mixture is smooth and creamy. Season with salt and black pepper to taste. Adjust consistency with a little water if needed.
  5. Assemble the Bowl: Divide the cooked orzo evenly among serving bowls. Top each serving with sliced honey garlic chicken and roasted pomegranate seeds. Drizzle the feta sauce generously over the top. Garnish with chopped fresh parsley and extra crumbled feta if you like for added flavor and color.

Notes

  • Use chicken thighs for a juicier, more flavorful dish, or breasts for a leaner option.
  • To save time, roast the pomegranate seeds and cook the orzo simultaneously.
  • For a gluten-free version, substitute orzo with gluten-free pasta or quinoa.
  • If you prefer a spicier glaze, add a pinch of red pepper flakes to the honey soy mixture.
  • Make the feta sauce ahead of time and refrigerate; bring to room temperature before serving for best flavor and texture.

Nutrition

Keywords: Honey garlic chicken, Orzo pasta, Feta sauce, Roasted pomegranate, Mediterranean chicken recipe, Easy weeknight dinner

Find it online: https://maicook.com/zo-with-feta-sauce-and-roasted-pomegranate-recipe-2/