🕒 Prep Time: 15 minutes
🍳 Cook Time: 25 minutes
⏱ Total Time: 40 minutes
🍽 Servings: 4
🛒 Ingredients
For the Chicken:
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:
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
👨🍳 Instructions
- Prepare the Chicken
Preheat your oven to 200°C (400°F).
Rub the chicken breasts with olive oil, Dijon mustard, garlic powder, salt, and pepper.
Heat a skillet over medium heat and sear the chicken for 2–3 minutes per side until golden brown.
Transfer to the oven and bake for 12–15 minutes, or until fully cooked. Let rest, then slice. - Cook the Orzo
Cook the orzo in chicken broth according to package instructions until tender.
Drain (if needed) and set aside. - Make the Sauce
In a bowl, whisk together:
Greek yogurt
Feta cheese
Lemon juice & zest
Garlic
Salt and pepper
Mix until smooth and creamy. - Assemble the Bowl
Toss the cooked orzo with:
Cherry tomatoes
Spinach
Parsley
Dill
Top with sliced chicken and drizzle generously with the lemon feta yogurt sauce.
🍽 Serving Tips
Add extra fresh herbs for a burst of flavor
Serve with warm pita or a light side salad
Sprinkle extra feta for a richer finish
🥗 Nutritional Information (Per Serving)
Calories: 480 kcal
Protein: 38g
Carbohydrates: 42g
Fat: 18g
Fiber: 3g
Sugar: 4g