Description
A bright and flavorful Lemon Dijon Chicken Orzo Bowl topped with creamy Lemon Whipped Feta. This quick and easy recipe combines tender grilled chicken marinated in a tangy lemon Dijon sauce with perfectly cooked orzo, fresh spinach, and juicy cherry tomatoes, all finished with a luscious whipped feta topping. Ready in just 30 minutes, it’s a perfect weeknight meal bursting with Mediterranean-inspired flavors.
Ingredients
Scale
Chicken Marinade
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon Dijon-style mustard (alcohol-free)
- Zest and juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Orzo and Vegetables
- 1 cup dry orzo
- 1 1/4 cups chicken broth
- 1 cup baby spinach
- 1/2 cup cherry tomatoes, halved
Lemon Whipped Feta
- 3/4 cup feta cheese
- 2 tablespoons plain Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Prepare the Marinade: In a bowl, whisk together the olive oil, Dijon mustard, lemon zest, lemon juice, minced garlic, dried oregano, salt, and black pepper to create a flavorful marinade.
- Marinate the Chicken: Coat the chicken breasts thoroughly with the marinade mixture. Allow them to marinate for 15 minutes to absorb the bright, tangy flavors.
- Cook the Chicken: Heat a grill pan or skillet over medium heat. Cook the marinated chicken for 5 to 6 minutes on each side, or until fully cooked through. Once cooked, remove the chicken from the pan, let it rest for a few minutes, then slice it thinly.
- Cook the Orzo: While the chicken cooks, bring the chicken broth to a boil in a saucepan. Add the dry orzo, reduce heat to a simmer, and cook until tender, about 8 to 10 minutes. Drain any excess liquid if necessary.
- Incorporate Vegetables: Stir the baby spinach into the warm orzo; the residual heat will gently wilt the spinach. Add the halved cherry tomatoes and lightly season the mixture with salt and pepper to taste.
- Make the Lemon Whipped Feta: In a blender or food processor, combine the feta cheese, Greek yogurt, olive oil, lemon juice, and lemon zest. Blend until the mixture is smooth and creamy, creating a bright and tangy topping.
- Assemble the Bowl: Serve the orzo and vegetable mixture in bowls. Top with the sliced grilled chicken and finish with a generous dollop of the lemon whipped feta for a delightful contrast of flavors and textures.
Notes
- For a spicier kick, add a pinch of crushed red pepper flakes to the marinade.
- If preferred, substitute chicken broth with vegetable broth for a lighter taste.
- Leftover lemon whipped feta keeps well in the refrigerator for up to 3 days.
- To save time, marinate the chicken ahead of time or overnight.
- Use gluten-free orzo or rice pasta to make this recipe gluten-free.
