Description
This Lemon Dijon Chicken Orzo Bowl with Lemon Whipped Feta is a refreshing and flavorful 30-minute meal perfect for a quick weeknight dinner. Tender grilled chicken breasts marinated in a zesty lemon Dijon mixture are served over a bed of tender orzo tossed with fresh spinach and cherry tomatoes. The bowl is finished with a creamy, tangy lemon whipped feta sauce that adds a bright and rich dimension to this wholesome, Mediterranean-inspired dish.
Ingredients
Scale
For the 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
For the Orzo and Vegetables
- 1 cup dry orzo
- 1 1/4 cups chicken broth
- 1 cup baby spinach
- 1/2 cup cherry tomatoes, halved
For the 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
- Make the marinade: In a bowl, whisk together olive oil, Dijon mustard, lemon zest, lemon juice, minced garlic, dried oregano, salt, and black pepper to create a flavorful marinade for the chicken.
- Marinate the chicken: Coat the boneless, skinless chicken breasts thoroughly with the marinade and let them sit for 15 minutes to absorb the flavors.
- Cook the chicken: Heat a grill pan or skillet over medium heat. Cook the marinated chicken breasts for 5 to 6 minutes per side, or until fully cooked through. Remove the chicken from the pan, allow it to rest for a few minutes, then slice it into strips.
- Cook the orzo: While the chicken cooks, bring the chicken broth to a boil in a pot. Add the dry orzo, reduce the heat to a simmer, and cook until the orzo is tender, about 8 to 10 minutes. Drain any excess liquid if necessary.
- Add vegetables to orzo: Stir the baby spinach into the warm orzo until it wilts. Then add the halved cherry tomatoes. Season lightly with salt and black pepper to taste.
- Prepare 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.
- Assemble the bowls: Divide the orzo and vegetable mixture among serving bowls. Top with sliced grilled chicken and a generous dollop of the lemon whipped feta. Serve immediately for a fresh, bright, and satisfying meal.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the marinade.
- If dairy-free, substitute the feta and Greek yogurt with a vegan cream cheese alternative.
- Chicken breasts can be substituted with thighs for richer flavor and juiciness.
- Ensure the orzo is drained well to avoid a watery bowl.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
