Lemon Herb Chicken Orzo Bowl with Garlic Feta Yogurt Sauce

🛒 Ingredients (Serves 4)

🍗 Lemon Herb Chicken

• 1½ lbs (680g) boneless, skinless chicken breasts or thighs

• 3 tbsp olive oil

• Zest of 1 lemon

• 3 tbsp fresh lemon juice

• 3 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried thyme (or 1 tbsp fresh)

• ½ tsp paprika

• ¾ tsp salt

• ½ tsp black pepper

🍝 Orzo Base

• 1½ cups dry orzo

• 2½ cups chicken broth (or water + bouillon)

• 1 tbsp olive oil

• ¼ tsp salt

• 1 tbsp lemon juice

• 1 tbsp chopped fresh parsley

🧄 Garlic Feta Yogurt Sauce

• 1 cup plain Greek yogurt

• ½ cup crumbled feta cheese

• 1–2 cloves garlic, finely grated

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1–2 tbsp water (to thin)

• Freshly cracked black pepper

🥒 Fresh Toppings

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• ¼ red onion, thinly sliced

• Fresh parsley or dill

• Optional: olives, roasted red peppers, baby spinach

🔥 Instructions

1️⃣ Marinate the Chicken

1. In a bowl, whisk olive oil, lemon zest, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper.

2. Add chicken and coat well.

3. Marinate at least 30 minutes (or up to 8 hours refrigerated).

2️⃣ Cook the Orzo

1. Bring broth to a boil in a saucepan.

2. Stir in orzo and salt.

3. Reduce heat and simmer 8–10 minutes, stirring occasionally, until tender.

4. Drain excess liquid if needed.

5. Stir in olive oil, lemon juice, and parsley. Set aside.

3️⃣ Cook the Chicken

Grill Method:

• Grill over medium-high heat for 5–7 minutes per side until internal temp reaches 165°F (74°C).

Stovetop Method:

• Heat skillet over medium-high.

• Cook chicken 5–7 minutes per side until golden and cooked through.

Rest 5 minutes, then slice.

4️⃣ Make the Garlic Feta Yogurt Sauce

1. Whisk together yogurt, feta, garlic, olive oil, lemon juice, and pepper.

2. Thin with water until drizzle-friendly.

3. Taste and adjust salt if needed (feta adds saltiness).

5️⃣ Assemble the Bowls

1. Spoon orzo into bowls.

2. Top with sliced lemon herb chicken.

3. Add tomatoes, cucumber, red onion, and herbs.

4. Drizzle generously with garlic feta yogurt sauce.

5. Finish with extra lemon squeeze and olive oil drizzle.

✨ Optional Add-Ins

• Roasted zucchini or eggplant

• Chickpeas for extra protein

• A sprinkle of za’atar

• Crumbled extra feta

🥡 Meal Prep Tips

• Keeps well refrigerated for up to 4 days.

• Store sauce separately for best texture.

• Reheat chicken and orzo gently; add fresh toppings after warming.