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zo with Feta Sauce & Roasted Pomegranate Recipe

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

4.9 from 25 reviews

A delightful and flavorful Honey Garlic Chicken served over tender orzo pasta, complemented by a creamy feta sauce and topped with sweet, roasted pomegranate seeds for a perfect balance of savory and sweet flavors.

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 the oven to 375°F (190°C). Toss the pomegranate seeds with honey and olive oil, then spread them evenly on a baking sheet. Roast for 8 to 10 minutes until the seeds are slightly softened and caramelized. Remove from the oven and set aside.
  2. Cook the Orzo: Bring chicken broth or water along with salt to a boil in a saucepan. Add the orzo and cook according to package instructions until al dente. Drain if necessary and set aside.
  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 pepper, and cook for 6 to 8 minutes on each side until golden brown and cooked through. In the last 2 minutes of cooking, drizzle honey and soy sauce over the chicken to create a glaze. Remove from heat and let rest before slicing if desired.
  4. Prepare the Feta Sauce: In a small bowl, whisk together crumbled feta cheese, Greek yogurt, fresh lemon juice, and lemon zest until smooth. Season with salt and black pepper to taste.
  5. Assemble the Bowl: Divide the cooked orzo evenly among serving bowls. Top with slices of the honey garlic chicken and roasted pomegranate seeds. Drizzle the creamy feta sauce over everything and garnish with chopped fresh parsley and extra crumbled feta, if desired.

Notes

  • Use boneless skinless chicken thighs for a more tender and juicy result.
  • If pomegranate seeds are not in season, substitute with dried cranberries or skip the roasted pomegranate toppings.
  • To make it gluten-free, ensure soy sauce is tamari or a gluten-free alternative.
  • Leftover chicken and orzo can be stored in an airtight container in the refrigerator for up to 3 days.
  • Adjust the amount of honey and soy sauce in the glaze to suit your preferred sweetness and saltiness levels.

Nutrition

Keywords: Honey Garlic Chicken, Orzo Pasta, Feta Sauce, Roasted Pomegranate, Mediterranean Chicken Recipe

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