Lemon Dijon Chicken Orzo Bowl with Lemon Feta Yogurt Sauce & Fresh Herbs

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Serves: 2

Preparation: 15 mins

Cooking Time: 30 mins

 

Recipe and Photo courtesy of Mediterranean Glow Kitchen 30.3.26

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Ingredients:

 

For the Chicken

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• 2 large chicken breasts

• 2 tbsp olive oil

• 1 tsp Dijon mustard

• 1 tsp garlic powder

• Salt and black pepper to taste

For The Orzo​

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• 1 cup orzo pasta

• 2 cups chicken broth

• 1 cup cherry tomatoes, halved

• 1/2 cup spinach leaves

• 1/4 cup fresh parsley, chopped

• 1/4 cup fresh dill, chopped

 

For the 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

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Method

 

1. Preheat oven to 200°C (400°F).
    

2. Rub chicken breasts with olive oil, Dijon mustard, garlic powder, salt, and pepper.
    

3. Heat a skillet over medium heat and sear chicken 2–3 minutes per side until golden. Transfer to the oven and bake for 12–15 minutes, or until cooked through.
    

4. Cook orzo in chicken broth according to package instructions until tender. Drain and set aside.
    

5. In a bowl, whisk together Greek yogurt, feta, lemon juice, lemon zest, garlic, salt, and pepper to make the sauce.
    

6. Toss cooked orzo with cherry tomatoes, spinach, parsley, and dill.
    

7. Slice the baked chicken and place on top of the orzo. Drizzle with lemon feta yogurt sauce.
    

8. Serve immediately with extra fresh herbs if desired.