Lemon Dijon Chicken Orzo Bowl with Garlic Feta Yogurt Sauce

Lemon Dijon Chicken Orzo Bowl with Garlic Feta Yogurt Sauce

Ingredients (Serves 4)

For the Chicken:

• 1 lb (450g) chicken breast or thighs, boneless & skinless

• 2 tbsp olive oil

• 2 tbsp Dijon mustard

• 2 cloves garlic, minced

• 1 tsp lemon zest

• 1 tbsp lemon juice

• 1 tsp dried oregano

• Salt & pepper, to taste

For the Orzo:

• 1 cup orzo pasta

• 2 cups chicken or vegetable broth

• 1 tbsp olive oil

• Salt, to taste

For the Veggies:

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• 1/2 red onion, thinly sliced

• 1/2 cup fresh parsley, chopped

• 1/4 cup kalamata olives, sliced (optional)

For the Garlic Feta Yogurt Sauce:

• 1/2 cup Greek yogurt

• 1/4 cup crumbled feta cheese

• 1 clove garlic, minced

• 1 tbsp lemon juice

• 1 tsp olive oil

• Salt & pepper, to taste

Instructions

1. Marinate & Cook Chicken

1. In a bowl, whisk together olive oil, Dijon mustard, garlic, lemon zest, lemon juice, oregano, salt, and pepper.

2. Add chicken and coat evenly. Marinate for at least 20 minutes (up to 2 hours for more flavor).

3. Heat a skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Let rest 5 minutes, then slice.

2. Cook the Orzo

1. In a medium saucepan, bring broth to a boil. Add orzo and cook according to package instructions until al dente.

2. Drain (reserving a little cooking liquid if you like it creamier), toss with olive oil, and season with salt.

3. Prepare the Garlic Feta Yogurt Sauce

1. In a small bowl, mix Greek yogurt, feta, garlic, lemon juice, olive oil, salt, and pepper until smooth.

2. Adjust seasoning to taste.

4. Assemble the Bowls

1. Divide orzo among 4 bowls.

2. Top with sliced chicken.

3. Add cherry tomatoes, cucumber, red onion, parsley, and olives.

4. Drizzle generously with garlic feta yogurt sauce.

5. Serve

• Serve warm or slightly chilled. Optional: garnish with extra lemon zest or a sprinkle of feta.

Tips:

• Make it Ahead: Orzo and sauce can be prepped a day in advance. Chicken is best fresh.

• Veggie Variations: Roasted zucchini, bell peppers, or spinach work great.

• Extra Zing: Add a splash of red wine vinegar or a pinch of chili flakes to the sauce for more depth.

This recipe balances tangy, creamy, and savory flavors in every bite, making it perfect for lunch, dinner, or meal prep.